The stir-fry method of
cooking is usually quick, but not so with this unusual recipe
because it is uses a slow cooker.
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
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 stir-fry
chicken and vegetable mixture over noodles.
