Chicken Chow Mein

 

8

boneless skinless chicken thighs (about 1 1/2 lb)

1

tablespoon canola or olive oil

2

medium carrots, sliced diagonally (1 cup)

2

medium stalks celery, coarsely chopped (1 cup)

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

1

can (8 oz) sliced water chestnuts, drained

1

cup Progresso reduced-sodium chicken broth

2

tablespoons soy sauce

1/2

teaspoon finely chopped gingerroot

2

tablespoons cornstarch

3

tablespoons cold water

1

cup sliced fresh mushrooms (3 oz)

1

cup snow (Chinese) pea pods

Chow mein noodles, if desired

• 1 Remove fat from chicken. Cut chicken into 1-inch pieces. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
• 2 In 3 1/2- to 6-quart slow cooker, place carrots, celery, onion, garlic and water chestnuts. Add chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken.
• 3 Cover and cook on Low heat setting 6 to 8 hours.
• 4 In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover and cook 15 minutes. Serve over noodles.