Cashew Chicken

6 boneless skinless chicken breast halves, cut into 1"
strips
4-5 mushrooms, sliced
3 green onions, sliced into 1/2" pieces
1/4 cup soy sauce
2 tsp grated gingerroot
1/2 cup chicken broth
1/4 tsp salt
1/2 tsp pepper
1 (8 oz) can sliced bamboo shoots, drained
1/2 cup cashews, toasted
1/2 cup chinese pea pods
2 tbs cornstarch
3 tbs water
Cooked rice

Place chicken and mushrooms in a slow cooker. Add green onions, 
soy sauce, ginger, broth, salt and pepper. Cover and cook on low 
about 4 hours. 

Add bamboo shoots, cashews and pea pods. Turn control to HIGH. 

In a small bowl, dissolve cornstarch in water. Stir into chicken 
mixture in cooker. 

Cover and cook on HIGH 20-30 minutes or until thickened, 
stirring at least once. 

Serve over cooked rice.
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