CHICKEN CHOP SUEY

INGREDIENTS:


2 whole boneless skinless chicken breast halves

1 tsp. salt

1 tsp. minced crystallized ginger

1 cup celery, sliced

1 can (5 oz.) water chestnuts, drained, sliced

1 onion. sliced

2 cups chicken bouillon

2 tbsp. soy sauce

1 cup mushrooms, sliced

1 lb. (canned) bean sprouts, drained

1/2 cup slivered almonds

DIRECTIONS:


Cut chicken in about 2x1/2" strips.

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

Cover, cook on Low 5 - 6 hours.

Turn control to High setting.

Add mushrooms and bean sprouts.

Cover, cook on High 15 minutes.

Serve over hot rice.

Sprinkle with almonds. Serve with extra soy sauce.

Makes 4-6 servings.

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