Crock Pot Cashew Chicken

This tastes just like the cashew chicken from my favorite Chinese restaurant. This is so easy and kids love it because it has those crunchy cashews. Plus, it comes built in with vegetables, so all you have to add is a side of rice.

Crock Pot Cashew Chicken

6 boneless skinless chicken breast halves, cut into 1″ strips
4 - 5 mushrooms, sliced
3 green onions, sliced into 1/2″ pieces (optional)
1/4 C. soy sauce (low sodium)
2 tsp grated gingerroot
1/2 C. chicken broth
1/4 tsp salt
1/2 tsp pepper
1 (8 oz.) can sliced bamboo shoots, drained
1/2 C. cashews, toasted
1/2 C. Chinese pea pods
2 Tbsp cornstarch
3 Tbsp water

Place chicken, mushrooms, green onions, soy sauce, ginger, chicken broth, salt and pepper in the crockpot.  Cook on low about 6 hrs.  Add bamboo shoots, cashews and pea pods. Turn crock pot to HIGH. Mix cornstarch and water in separate bowl.  Stir into crock pot. Cook on HIGH 20-30 minutes, stirring occasionally until sauce has thickened.   Serve over rice.