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1.In A Large Skillet, Saute Chicken In Oil For 4-5 Minutes; Drain. Sprinkle With Salt And Pepper. Drain Pineapple, Reserving Juice; Set Pineapple Aside. In A 5-Qt. Slow Cooker, Combine The Chicken, Water Chestnuts, Carrots, Soy Sauce And Pineapple Juice. Cover And Cook On Low For 3 Hours. 2.In A Small Bowl, Combine The Cornstarch, Sweet-And-Sour Sauce, Water And Ginger Until Smooth. Stir Into The Slow Cooker. Add Onions And Pineapple; Cover And Cook On High For 15 Minutes Or Until Thickened. Add Peas; Cook 5 Minutes Longer. Serve With Rice.
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