1 tablespoon oil
1 1/2 pound boneless, skinless chicken breasts, cut in 1″ pieces
4 carrots, thinly sliced
4 green onions, all parts, sliced
3 stalks celery, sliced
1 cup low-sodium chicken broth
1 tablespoon sugar
1/3 cup light soy sauce
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 clove garlic, crushed
4 ounces sliced water chestnuts (increase this if desired)
8 ounces bean sprouts, fresh preferred, canned works
1/4 cup cornstarch
1/2 cup water
Heat oil in skillet and brown chicken. Put chicken pieces in crock pot. Add all ingredients except bean sprouts, cornstarch, and water. Stir and cover, cook on low for 6-8 hours. Add bean sprouts during last 30 minutes. Turn to high.
Combine cornstarch and water in a small bowl; stir until dissolved. Stir into the crock pot liquids. Put the cover back on slightly ajar to let the steam escape and cook until thickened, 15-30 minutes.
Serve over rice or Chinese noodles.