Slow Cooker Chicken With Stir Fry Vegetables

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Chicken and Chinese Vegetable Stir-Fry

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Recipe Summary test

prep:

20 mins

cook:

25 mins

total:

45 mins

Servings:

6

Yield:

6 servings

Nutrition Info

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Ingredients

6

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

Ingredient Checklist

• 14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
• ½ cup oyster sauce
• 2 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 large onion, chopped
• ½ cup water
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup snow peas
• 1 small head broccoli, cut into florets
• 3 tablespoons cornstarch
• ¼ cup water

Directions

Instructions Checklist

• Step 1

  Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.

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• Step 2

  Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.

• Step 3

  Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Nutrition Facts

Per Serving:

217 calories; protein 17.5g; carbohydrates 16.8g; fat 9.2g; cholesterol 40.3mg; sodium 500.1mg. Full Nutrition

Slow Cooker Chicken With Stir Fry Vegetables

Source: https://www.allrecipes.com/recipe/103218/chicken-and-chinese-vegetable-stir-fry/

Posted by: mcwilliamssamalmot.blogspot.com

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