6 Boneless, skinless chicken breasts, cut into 1 inch strips
2 portobello mushrooms, sliced or chopped into chunks
1 leek, chopped
1/4 cup of soy sauce.
2 tsp grated or chopped ginger
1/2 cup chicken stock
1/4 tsp salt
1/8 tsp pepper
2 tsp Chinese Five Spice powder
1 (8oz) can of sliced bamboo shoots, drained
1/2 cup toasted almonds.
1/2 cup snow peas
2 tbsp corn starch
3 tbsp water
Place chicken and mushrooms in a slow cooker. Add leek, soy sauce, ginger, chicken stock, Five Spice powder, salt and pepper. Cover and cook on LOW about four hours. Add bamboo shoots, almonds, and snow peas. Turn up to HIGH. In a small bowl, dissolve cornstarch in water. Stir into the chicken mixture in slow cooker. Cover and cook on HIGH 20-30 minutes or until thickened, stirring at least once. Serve over cooked rice.
**I also had some more toasted almonds to add to the top for extra crunch**
Original Source: Heavily modified from a recipe in Mable Hoffman’s Crockery Cookery, published by HPBooks, 1995