Serves 6

1 1/2 pounds boneless, skinless chicken breasts, cut in 1" pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
3 stalks celery, sliced
1 cup low sodium chicken broth
1 T sugar
1/3 cup
ight soy sauce
1/4 t crushed red pepper flakes
1/4 t ground ginger
1 clove garlic, crushed
8 oz bean sprouts
8 oz water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water 

Cooking Chicken

Heat oil in skillet and brown chicken. Put chicken pieces in crock pot. Add all ingredients except cornstarch and water. Stir and cover; cook on low 6 to 8 hours. Turn to high.

Add Other Ingredients

Combine cornstarch and cold water in a small bowl then stir until dissolved. Stir in the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thick, about 15 to 30 minutes. Serve over rice or with chow mein noodles.