Sunday, July 31, 2011

Chinese Chicken with Nuts

about 2-3 lbs chicken
2 celery ribs
1/4 c. soy sauce
1/4 tsp. ginger
1/2 c. chicken broth
2 tbsp. cornstarch
2 tbsp. water
cooked rice
To top the rice (can mix & match to your taste preferences):

     1/2 c. nuts (peanuts or cashews are best)
     1 - 8 oz. can bamboo shoots, sliced & drained
     1/2 c. edible pea pods
     1/2 c. broccoli

Place chicken, and celery in a lined or sprayed crock pot. Add in soy sauce, ginger, and chicken broth. Cook on low for 4-5 hours. Mix cornstarch  with water in a bowl, then slowly stir into the crock pot to thicken the sauce. Add in nuts, bamboo shoots, pea pods, and broccoli. Cook on high for another 1/2 hour (until sauce is thickened). Serve over cooked rice. 

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