Remove fat from chicken. Cut into 1-inch pieces. In 10 inch skillet, heat oil over med-high heat. Cook chicken in oil for about 5 min, turning once until brown.

In a 3 1/2 to 6 qt slow cooker, place carrots, celery, onion, garlic and water chestnuts. Add chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken

Cover and cook on low setting for 6-8 hours.

In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat to High.cover and cook 15 min. Serve over noodles or rice.