The stir-fry method of cooking is usually quick, but not so with this unusual recipe because it is uses a slow cooker. Toss the ingredients in your slow-cooker early in the day and come home in the evening to dinner ready and waiting to be served.

Stir-Fry Lo Mein

2 tablespoons vegetable oil
1 (20-ounce) package boneless skinless chicken thighs, cut into bite-sized pieces
1 cup stir-fry seasoning sauce
1 (5-ounce) can sliced water chestnuts, drained
1 medium (1/2 cup) onion, sliced
1 (16-ounce) package fresh stir-fry vegetables (celery, carrots, broccoli and pea pods)
1/2 cup whole cashews, if desired
1 (8-ounce) package lo mein noodles

1. Heat oil in 10-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat, stirring occasionally, until chicken is browned (5 to 7 minutes). Place in slow cooker. Add stir-fry seasoning sauce, water chestnuts and onion. Cover; cook on Low heat setting for 4 to 6 hours.
2. Increase heat setting to High 30 minutes before serving. Add stir-fry vegetables; stir. Cover; cook 30 minutes, stirring once, until vegetables are crisply tender. Stir in cashews just before serving, if desired.
3. Meanwhile, cook lo mein noodles according to package directions.
4. To serve, spoon chicken and vegetable mixture over noodles.

Makes 6 servings.