This is not the same dish you get at a Chinese restaurant that is stir-fried, however, it is a wonderful, easy version from your Crock Pot. And it's nice to know how to get some ethnic flavors out of that old pot.
1 can (14 oz.) chicken broth
1 slice bacon, diced
2 T. butter
1# of boned chicken breasts, cut into 1” pieces
1 1/2 C. diagonally sliced celery
1 small onion, sliced
1/2# of mushrooms of your choice, sliced
3 T. soy sauce
hot, fluffy rice for serving
2/3 C. slivered almonds, toasted – sliced scallions for garnish
Pour chicken broth into Crock-Pot. Cover and turn to High while browning meats & vegetables.
In skillet, heat bacon & butter; add chicken pieces and brown quickly on all sides. With slotted spoon, remove browned chicken to Crock-Pot. Quickly saute celery, onion & mushrooms in skillet until just slightly limp.
Add contents of skillet to Crock-Pot with soy sauce; stir well. Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Serve over hot fluffy rice and garnish with toasted almonds & sliced scallions.