BREASTS CHICKEN CHOP SUEY

By á-1976

Ingredients

• 2 Boneless Skinless Chicken Breasts
• 1 tsp Salt
• 1 tsp Crystallized Ginger, minced
• 1 cup Celery, sliced
• 5 oz Water Chestnuts, sliced and drained
• 1 Onion, sliced
• 2 cups Chicken Bouillon
• 2 Tbsp Soy Sauce
• 1 cup Mushrooms, sliced
• 1 lb Bean Sprouts, drained
• 2 cups Cooked Rice
• 1/2 cup Almonds, slivered

Preparation

Step 1

Cut chicken into strips about 2-inches long and 1/2-inch thick.

Place in slow cooker with salt, ginger, celery, water chestnuts, onions, bouillon, and soy sauce.

Cover and cook on low 5 to 6 hours.

Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high 15 minutes.

Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce, if desired.