INGREDIENTS
2 pieces of uncooked chicken breast (1 lb)
1 400 grams/14 ounces package of fresh Lo Mein noodles or 4 ounces of dry egg or pasta noodles of your choice (lo mein, chow mein, spaghetti, vermicelli, etc.)
2 cups or 1 bunch of baby bok choy, washed and sliced
1 medium carrot, peeled and chopped or shredded into matchsticks
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
salt and pepper to taste
Chicken Marinade
2 teaspoons of low sodium soy sauce or tamari
¼ teaspoon of sesame oil
½ teaspoon of potato or corn starch
¼ teaspoon of chili garlic paste optional
Sauce
½ cup low sodium chicken broth
1.5 - 2 Tablespoons oyster flavored sauce or vegetarian flavored oyster sauce
2 Tablespoon low sodium light soy sauce or Tamari
2 teaspoons of honey or sugar
1 teaspoon of dark soy sauce
1 teaspoon of sesame oil
½ Tablespoon of Mirin or Chinese Cooking Wine (Shaoxing wine)
1-2 teaspoons of chili garlic paste (sambal oelek), red pepper chili flakes or Sriracha sauce - optional for a spicy kick
Slurry for the Sauce
2 - 3 tablespoons of potato or cornstarch (depending on how thick you want the sauce)
¼ cup of cool water
INSTRUCTIONS
In a small bowl, combine the chicken with the chicken marinade and leave in the fridge for at least 30 minutes.
Spray inside of slow cooker with non-stick coating spray. Add marinated chicken breasts to the slow cooker and cook on low for 1-2 hours or high for 1 hour flipping halfway through until cooked through.
Take cooked chicken out of the slow cooker on a plate. Place garlic, ginger and baby bok choy or vegetables of your choice in the bottom of your slow cooker and put cooked chicken back on top of vegetables.
Combine sauce ingredients in a bowl and pour over all the ingredients in slow cooker.
Cook on high for 30 minutes - 1 hour or low for 1.5 - 2 hours, stirring occasionally to distribute the sauce evenly.
Meanwhile, if using dry pasta or egg noodles, cook desired amount on stove according to package instructions, drain.
Add the carrots and cooked or fresh noodles into the slow cooker and use tongs to cover noodles with the sauce. Mix together the corn starch slurry in a small bowl and stir with the sauce in the slow cooker. Turn slow cooker on high and allow the sauce to thicken up - about 10 - 15 minutes.
Remove and serve hot with your favorite garnishes and sides.
Source: LifeMadeSweeter
2 pieces of uncooked chicken breast (1 lb)
1 400 grams/14 ounces package of fresh Lo Mein noodles or 4 ounces of dry egg or pasta noodles of your choice (lo mein, chow mein, spaghetti, vermicelli, etc.)
2 cups or 1 bunch of baby bok choy, washed and sliced
1 medium carrot, peeled and chopped or shredded into matchsticks
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
salt and pepper to taste
Chicken Marinade
2 teaspoons of low sodium soy sauce or tamari
¼ teaspoon of sesame oil
½ teaspoon of potato or corn starch
¼ teaspoon of chili garlic paste optional
Sauce
½ cup low sodium chicken broth
1.5 - 2 Tablespoons oyster flavored sauce or vegetarian flavored oyster sauce
2 Tablespoon low sodium light soy sauce or Tamari
2 teaspoons of honey or sugar
1 teaspoon of dark soy sauce
1 teaspoon of sesame oil
½ Tablespoon of Mirin or Chinese Cooking Wine (Shaoxing wine)
1-2 teaspoons of chili garlic paste (sambal oelek), red pepper chili flakes or Sriracha sauce - optional for a spicy kick
Slurry for the Sauce
2 - 3 tablespoons of potato or cornstarch (depending on how thick you want the sauce)
¼ cup of cool water
INSTRUCTIONS
In a small bowl, combine the chicken with the chicken marinade and leave in the fridge for at least 30 minutes.
Spray inside of slow cooker with non-stick coating spray. Add marinated chicken breasts to the slow cooker and cook on low for 1-2 hours or high for 1 hour flipping halfway through until cooked through.
Take cooked chicken out of the slow cooker on a plate. Place garlic, ginger and baby bok choy or vegetables of your choice in the bottom of your slow cooker and put cooked chicken back on top of vegetables.
Combine sauce ingredients in a bowl and pour over all the ingredients in slow cooker.
Cook on high for 30 minutes - 1 hour or low for 1.5 - 2 hours, stirring occasionally to distribute the sauce evenly.
Meanwhile, if using dry pasta or egg noodles, cook desired amount on stove according to package instructions, drain.
Add the carrots and cooked or fresh noodles into the slow cooker and use tongs to cover noodles with the sauce. Mix together the corn starch slurry in a small bowl and stir with the sauce in the slow cooker. Turn slow cooker on high and allow the sauce to thicken up - about 10 - 15 minutes.
Remove and serve hot with your favorite garnishes and sides.
Source: LifeMadeSweeter