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CHICKEN CHOP SUEY

2 boneless skinless chicken breast halves
1/2 cup chopped celery
4 green onions, cut into 1 inch pieces
1/2 teaspoon salt
1 tablespoon chopped gingerroot
2/3 cup chicken broth
1/4 cup soy sauce
1/2 teaspoon sugar
1 cup sliced fresh mushrooms
1 cup fresh bean sprouts
1 teaspoon sesame oil
2 tablespoons cornstarch
2 tablespoons water
Cooked rice

Cut chicken into strips about 1 1/2 inches long and 1/4 inch wide. Place in slow cooker with celery, green onions, salt and gingerroot. In a small bowl combine broth, soy sauce and sugar, pour mixture over chicken. Cover and cook on LOW 5 to 6 hours.
Turn control to HIGH. Add mushrooms and bean sprouts. Cover and cook about 5 minutes. Drizzle sesame oil over mixture, stir to mix. Dissolve cornstarch in water and stir into chicken mixture. Cover and cook on High 10 to 15 minutes.
Serve with cooked rice.

Serves 5 to 6