Chicken Lo Mein Noodles
2 chicken breast, (you can choose to leave them whole or cube them and brown in a pan first)
1 400 grams/14 ounces package of fresh Lo Mein noodles or cook 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
2 teaspoons of low sodium soy sauce or tamari
1/4 teaspoon of sesame oil
1/2 teaspoon of potato or corn starch
optional dash of black pepper or 1/4 teaspoon of chili garlic paste (sambal oelek)
1/2 cup low sodium chicken broth
1.5 - 2 Tablespoons oyster flavored sauce or vegetarian flavored oyster sauce
1 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
1/2 Tablespoon of Mirin or Chinese Cooking Wine (Shaoxing wine)
1-2 teaspoons of chili garlic paste (sambal oelek) - optional for a spicy kick
2 tablespoons of potato or cornstarch
1/4 cup of cool water
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. If not browning the chicken, add raw chicken breast to the slow cooker and cook on low for 1-2 hours or high for 1 hour flipping halfway through until cooked through. (I browned half and left the other half and the results were great for both)
Take cooked chicken out of the slow cooker on a plate. Place baby bok choy or vegetables of your choice, garlic and ginger 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.
Toss the carrots into the slow cooker 30 minutes prior to serving.
If browning your chicken, right after you have added the carrots (about 30 minutes prior to serving) turn stove to medium-high heat and add a 1/4 teaspoon of olive oil. Add cubed chicken and stir for 3-5 minutes or until browned. Add to the slow cooker on low for another 15 minutes. You can start cooking your noodles either now or after 15 minutes.
**If using dry noodles, cook desired amount according to package instructions, drain and set aside.
10 minutes before serving, turn slow cooker to high heat, add the pre-cooked fresh or cooked dry noodles using tongs or chopsticks to combine all the ingredients making sure to coat the noodles with sauce.
After adding noodles in to the slow cooker, if meat was not browned, remove the whole chicken breast and cut into cubes. Return cubed chicken to slow cooker and mix with other ingredients. Taste and feel free to add in salt and pepper and adjust any other seasonings to your liking..
Right after the noodles have been added to the slow cooker, in a small saucepan, whisk potato/cornstarch and water until combined. Transfer to stove top and bring to a boil over medium heat and reduce to simmer allowing slurry to thicken. Toss into slow cooker and stir into sauce and ingredients with a wooden spoon. Allow all the ingredients and sauce to sit and heat through for 5 - 10 more minutes.
Remove and serve hot with rice or your favorite garnishes and sides.
***Please note that each different slow cooker has various cooking times. These are the cooking times that worked using my Rival Crock Pot Smart Pot that was purchased a few years ago. Please use my cooking time as a guide according to how your slow cooker works or consult your manufacturer's instructions.
** Please note that each different slow cooker has various cooking times . These are the cooking times that worked using my Rival Crock Pot Smart Pot. Please use my cooking times only as a guide or consult your manufacturer's instructions.
** You can sub in your favorite fresh noodles or use any dry egg or pasta noodles of your choice.
** Browning the chicken first will enhance the flavors and texture of the chicken but is not necessary. I tried browning half and leaving the other half of the chicken and they both tasted wonderful with the noodles.
** Feel free to add in any other vegetables of your choice. Broccoli, snow peas and bell peppers would work well in this dish.