Stir-Fry Lo Mein
The stir-fry method of cooking is usually quick, but not so with this unusual (and misnamed) recipe because it 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.
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
- 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.
- 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.
- Meanwhile, cook lo mein noodles according to package directions.
- To serve, spoon chicken and vegetable mixture over noodles.
Makes 6 servings.