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.