Source: dLife

Chicken thighs sauteed with a variety of vegetables and spices.

Servings

2.25 lb chicken thighs , boned and skinned
1 tbsp canola oil
8 oz sliced water chestnuts
1 Mushrooms, canned, drained, slices (equal to 4 ounces)
1 cup fresh chopped celery , bias-sliced (about 2 stalks)
0.5 cup sliced carrots , bias-sliced
0.5 cup fresh chopped onion
2 medium garlic cloves , minced
1 pinch black pepper
1 cup low fat unsalted chicken broth
2 tbsp low sodium soy sauce
2 tsp fresh ginger root , grated
2 tbsp cornstarch
2 tbsp cold water , cold
1 cup snow peas , halved crosswise
0.33 cup slivered almonds , toasted

1 Cook chicken in a large skillet, half at a time, in hot oil over medium-high heat until brown on both sides. Drain off fat.
2 In a 4- to 5-quart slow cooker combine water chestnuts, mushrooms, celery, carrot, onion, and garlic. Top with chicken. Lightly sprinkle with pepper. Combine in a small bowl chicken broth, soy sauce, and ginger. Pour over mixture in slow cooker.
3 Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours. Remove chicken to a serving platter, reserving vegetable mixture in cooker. Cover chicken with foil to keep warm.
4 If using low heat setting, turn to high heat setting. Combine in a small bowl cornstarch and water. Stir into vegetable mixture in cooker. Stir in snow peas. Cover and cook for 15 minutes or until thickened.
5 Spoon vegetable mixture over chicken. Sprinkle with almonds.

Any variety of vegetable can be used. This recipe can be served over hot cooked brown rice.