Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 1/2 lbs skinless, boneless chicken breasts (cut into 1-inch bite-size pieces)
  • 3 large carrots (thinly sliced, or julienned)
  • 4 green onions (aka scallions, thinly sliced, green and white parts)
  • 3 celery stalks (sliced)
  • 1 tbsp fresh ginger (grated or finely chopped)
  • 2 garlic cloves (minced)
  • 8 oz. bean sprouts
  • 1/3 cup soy sauce (low sodium works well)
  • 1/4 tsp red pepper flakes
  • 1 8 oz. can of water chestnuts (drained and chopped)
  • 1 cup chicken stock
  • 1 tbsp granulated sugar
  • 1/4 cup cornstarch
  • 1/2 cup cold water
  • Cooked chow mein noodles (or rice, for serving.)

Instruction

  • Heat oil in large skillet over medium-high heat.
  • Add chicken pieces and cook until lightly browned all over.
  • Place cooked chicken into slow cooker.
  • Add remaining ingredients, except cornstarch and water (don't include the noodles/rice); stir to combine.
  • Cover and cook on Low for 6 to 8 hours.
  • Turn to High. Meanwhile, in a small bowl, stir cornstarch into cold water until dissolved.
  • Stir the cornstarch slurry into the slow cooker and place the cover slightly ajar.
  • Cook until thickened, about 15 to 20 minutes.
  • Serve with cooked chow mein noodles, or rice.