Ingredients
1
tablespoon vegetable oil
2
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
teaspoon finely chopped gingerroot
1
cup slivered almonds
1
can (8 oz) sliced water chestnuts, drained
1 1/4
cups Progresso™ chicken broth (from 32-oz container)
5
tablespoons soy sauce
2
tablespoons cornstarch
1/4
cup white wine
2
teaspoons sugar
1
cup fresh snow pea pods
Hot cooked rice
Additional slivered almonds, if desired
Preparation
Spray 3 1/2- to 6-quart slow cooker with cooking spray. In large skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, stirring occasionally, until browned on all sides.
In slow cooker, place onion, garlic, gingerroot, 1 cup almonds and the water chestnuts. Add chicken. In small bowl, mix 1 cup of the broth and 3 tablespoons of the soy sauce; pour over chicken.
Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
In small bowl, mix cornstarch, wine, sugar, and remaining 1/4 cup broth and 2 tablespoons soy sauce with whisk until smooth. During last 15 minutes of cooking time, stir sauce and pea pods into chicken mixture. Serve over rice. Sprinkle with additional almonds.
