Chicken Chow Mein


1 tablespoon oil
1 1/2 pounds boneless, skinless chicken breasts, cut in 1″ pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
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
8 ounces bean sprouts
8 ounces water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water


Heat oil in skillet and brown chicken (If you don’t have time to do this, you can skip it). Put chicken pieces in Crock Pot. Add all ingredients except cornstarch and water. Stir and cover; cook on low for 6 to 8 hours. Turn to high. Combine cornstarch and cold water in a small bowl; stir until dissolved. Stir into the Crock Pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 15 to 30 minutes. Serve over rice or with chow mein noodles.