Monday, October 11, 2010

Crockpot Chicken Chow Mein

  • 1lb chicken tenderloins
  • Cooking spray
  • 1.5 cup frozen mixed asian vegetables
  • 1 tbsp minced onion (or use fresh onions if you like!)
  • garlic powder(or use fresh)
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 cup chicken broth (I use buillon and water)
  • 2 tablespoons soy sauce (reduced sodium)
  • 1/2 teaspoon ginger powder
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup (small can) sliced mushrooms (or use fresh)
  • Chow mein noodles, (from a bag)

  1. Remove veins from chicken. Cut chicken into 1-inch pieces. In 10-inch skillet, heat cooking spray over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
  2. In 3 1/2- to 6-quart slow cooker, place vegetables, onion, garlic and water chestnuts. Add chicken. In small bowl, mix broth, soy sauce and ginger; pour over chicken.
  3. Cover and cook on Low heat setting 6 to 8 hours. (I did high for ~3.5 hours)
  4. 15 minutes before serving: In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms. Increase heat setting to High. Cover and cook 15 minutes. Serve topped w/ 1/4 cup crispy noodles.
Makes 4 servings

Calories 194
Fat 2.5g
Sat Fat .5g
Cholesterol 66mg
Sodium 1100mg
Potassium 152mg
Carbs 21g
Fiber 2g
Sugars 2g
Protein 24g

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