Put all the ingredients in a slow cooker. Mix well and dissolve the sugar. Cover the slow cooker and set it to Low. Cook for 7 hours to 8 hours.

Put chicken breast pieces, onion, garbanzo beans, carrots, and sweet potatoes in a slow cooker. In a separate bowl, combine the ground cumin, cinnamon, turmeric, black pepper, salt, and dried parsley.

Preheat oven to 450 degrees Fahrenheit. Scour and dry out the sweet potatoes. Pierce the sweet potatoes several times using a fork

Cook the chicken tenders for about 5 minutes in a skillet that is slightly greased with oil. In a mixing bowl, beat the egg whites with soy sauce. Add in the water chestnuts, bean sprouts, and green onion.

Put a steamer in a saucepan. Fill it up with water just lower the base of the steamer. Cover it up and bring it to a boil.