Ingredients
- 1 lb skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 medium carrots, coarsely shredded (1 cup)
- 2 Tbsp dry sherry (optional)
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp grated fresh ginger or 1-½ tsp ground ginger
- ¼ tsp black pepper
- ½ cups water
- 14.5 oz can reduced-sodium chicken broth
- 2 oz dried somen noodles
- 6 oz package frozen snow pea pods, thawed, or 2 cups fresh snow pea pods, trimmed
- Fresh cilantro sprigs (optional)
How to Make It
- Lightly coat an unheated large skillet with cooking spray. Brown chicken in hot skillet over medium heat; drain chicken if necessary. Transfer chicken to a 3-½- or 4-quart slow cooker; add carrots, sherry (if desired), soy sauce, vinegar, ginger, and pepper. Stir in the water and broth.
- Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
- Break noodles in half. Stir noodles and pea pods into cooker. Cover and cook for 3 minutes more. If desired, garnish each serving with cilantro.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 152 kcal Calories from Fat: 27 kcal |
|
% Daily Value*
|
| Total Fat 3 g 9% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Cholesterol 63 mg 21% |
Sodium 511 mg 9% |
carbohydrates 12 g 9% |
Dietary Fiber 2 g 5% |
Sugars 2 g 2% |
Protein 18 g 36% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |