Ingredients
Protein and Vegetables
- 1½ lbs chicken breasts, boneless, skinless, cut into 1-inch pieces
- 3 medium carrots, thinly sliced or julienned
- 6 green onions (scallions), thinly sliced, green and white parts plus extra for garnish
- 3 celery stalks, sliced
- 8 oz. bean sprouts
- 1 (8 oz.) can water chestnuts, drained and chopped
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
Liquids and Pantry
- 1 tbsp vegetable oil (or canola or olive oil)
- ⅓ cup soy sauce (low sodium preferred)
- 1 cup chicken stock
- 1 tbsp granulated sugar
- ¼ tsp red pepper flakes (optional, more for extra heat)
- Salt and pepper, to taste
Thickening Agent
- ¼ cup cornstarch
- ½ cup cold water
For Serving
- Chow mein noodles, cooked according to package instructions (or rice)
- Toasted sesame seeds, for garnish (optional)
Instructions
- Heat Oil and Sear Chicken: Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken until it is lightly browned on all sides, about 10 to 15 minutes. This step helps develop flavor and texture.
- Transfer Chicken to Slow Cooker: Place the browned chicken pieces into the slow cooker, preparing for slow cooking with the vegetables and sauce ingredients.
- Add Vegetables and Sauce Ingredients: Add the thinly sliced carrots, green onions (both green and white parts), sliced celery, bean sprouts, chopped water chestnuts, minced ginger, minced garlic, soy sauce, chicken stock, granulated sugar, and red pepper flakes into the slow cooker. Stir everything gently to combine the ingredients evenly.
- Slow Cook the Mixture: Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 6 to 10 hours. This slow cooking process allows the flavors to meld together and the chicken to become tender.
- Make Cornstarch Slurry: About 10 minutes before serving, mix the cornstarch and cold water in a small bowl or measuring cup until smooth. This slurry will be used to thicken the sauce in the slow cooker.
- Thicken the Sauce: Add the cornstarch slurry to the slow cooker and stir well. Continue to cook and stir occasionally for about 10 minutes until the sauce has thickened to a desirable consistency.
- Cook Noodles: While the sauce thickens, cook the chow mein noodles according to the package instructions. Drain and set aside.
- Combine Noodles and Chicken Mixture: Stir the cooked noodles into the thickened chicken and vegetable mixture in the slow cooker, ensuring they are well mixed and coated with sauce.
- Serve and Garnish: Keep the dish warm in the slow cooker until ready to serve. Garnish with extra sliced green onions, red pepper flakes for heat if desired, and toasted sesame seeds for an extra layer of flavor and texture.
Notes
- You can substitute the chicken breasts for boneless, skinless chicken thighs if preferred for juicier meat.
- Adjust red pepper flakes to control the heat level or omit entirely for a mild dish.
- If you don’t have chow mein noodles, cooked rice or other Asian-style noodles make a great substitute.
- For gluten-free option, use tamari or a gluten-free soy sauce alternative.
- To add more veggies, consider including bell peppers or snap peas based on personal preference.
- This recipe is best served fresh but leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese-American
