Made in a slow cooker
| 2 | tbs. Butter |
| 20 | oz boneless skinless chicken thighs, cut into bite-size pcs. |
| 1 | cup oyster sauce (stir fry sauce) |
| 5 | oz. water chestnuts, drained |
| 1/2 | cup onion, sliced |
| 16 | oz. frozen vegetables (celery, carrots, broccoli and pea pods) |
| 1/2 | cup cashews, whole (optional) |
| 8 | oz. linguine |
Melt butter in 10" skillet until sizzling; add chicken pcs. Cook over med.-high heat, turning occasionally, until chicken is browned (5 to 7 min.) Place in slow cooker. Add stir-fry seasoning sauce, water chestnuts and onion. Cover; cook on LOW heat setting for 4-6 hrs. Increase heat setting to HIGH 30 min. before serving. Add stir-fry vegetables; stir. Cover; cook 30 min., stirring once, until vegetables are crispy tender. Stir in cashews just before serving, if desired. Meanwhile, cook lo mien noodles according to pkg. directions. To serve, spoon stir-fry chicken and vegetables mixture over noodles.
CategoriesChicken, Main Dish, Asian, Slow Cook
| Nutrition Facts | ||||||
Serving Size 267.9g |
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Amount Per Serving |
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Calories 483 Calories from Fat
155 |
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% Daily Value* |
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Total Fat
17.2g 26%
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Saturated Fat
5.0g 25%
|
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Trans Fat
0.0g |
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Cholesterol
122mg 41%
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Sodium
442mg 18%
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Total Carbohydrates
44.6g 15%
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Dietary Fiber
3.8g 15%
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Sugars
3.3g |
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Protein
36.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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