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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Made in a slow cooker Ingredients:
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 |
Directions:
1. 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.
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