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Cashew Chicken




  1. Place chicken and mushrooms in a slow cooker. Add green onions, soy sauce, ginger, broth, salt and pepper.
  2. Cover and cook on LOW about 4 hours.
  3. Add bamboo shoots, cashews and pea pods. Turn control to HIGH.
  4. In a small bowl, dissolve cornstarch in water. Stir into chicken mixture in cooker.
  5. Cover and cook on HIGH 20-30 minutes or until thickened, stirring at least once.
  6. Serve over cooked rice.


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