My blogging friend, Ann, hosts a fun food carnival on Fridays. I’ve been wanting to join for a sweet forever, but lately my food posts would go something like this:
- Bowl of 2% Milk
- Cereal of Choice
I’ve not been using my culinary skills. And my family is suffering.
Since the dreaded knee surgery, I’ve been making good use of my crock pot, and have been ever vigilant in my search for good crock pot recipes. The following was a hit at my household. I even threw some real chop sticks onto the paper plates to enhance the dining experience.
Chicken Chop Suey
- 4 Skinless Boneless Chicken Breast (halves)
- 1 t. Salt
- 1 t. Ginger, minced
- 1 c. Celery, sliced
- 5 oz. Water Chestnuts, sliced and drained
- 1 Onion, sliced
- 2 c. Chicken Broth
- 2 T. Soy Sauce (I use Braggs Liquid Aminos)
- 1 c. Mushrooms, sliced
- 1 lb. Bean Sprouts, drained (can also used canned)
- 2 C. Cooked Rice
Cut chicken into strips about 2 inches long and 1/2 inch thick. Give crock pot a shot of non-stick spray. Place chicken in crock pot with salt, ginger, celery, water chestnuts, onions, bouillon, and soy sauce. Cover and cook on low 5 to 6 hours. Turn to high and add mushrooms and bean sprouts at the end of the cooking time. Cover and cook on high for 15 more minutes.
Serve over hot rice. I love Jasmine Rice for this recipe.
I also serve cashews on the side for the family members who are not allergic to nuts.
For more Food on Friday recipes, head over to Ann’s place!