Wednesday, May 26, 2010

Healthy Chicken Chow Mein with Rice Noodles

I made this again this past weekend with a few minor changes.  It made it a lot more manageable!  Anything is possible if you have your "ducks in a row!"  This recipe was just as delicious as I remembered it! :)  We've eaten leftovers for 3 days!!  WOW!

I updated the changes in blue for you and added more pictures!  Enjoy!

Well, this recipe turned out good in the end, but it is DEFINITELY NOT a Slow Cooker meal for a busy mom!   Oh my goodness!  This recipe had WAY too many steps for this mom!  I would be more than happy to make this recipe again on the weekend when I have lots of time, but this recipe didn't save me any time tonight!  Too many dirty dishes to clean up and like I said, way too many steps!

If you have the time, this really is a great recipe!  It's nice and light and it's chock full of good for you things!  Let's just say my daughter ate Pizza for dinner tonight because it was past dinner time and she was hungry and this STILL wasn't ready to eat!

On a side note, we have so many leftovers this week I will not be making a third meal tomorrow.  I'll save those yummy lettuce wraps for the weekend!

Here's how it all came together:

Healthy Chicken Chow Mein with Rice Noodles
2-3 Large FROZEN Boneless Skinless Chicken Breasts
2 Cups Water
2 Onions, chopped into slivers
2-3 cups chopped celery
2 tsp. quick cooking tapioca
1/4 cup low sodium soy sauce
1/4 cup brown sugar
1 (16 oz) can baby corn, drained I used fresh this time!
1 (6.5 oz) can bamboo shoots, drained I used fresh this time!
1 cup bean sprouts
1 red bell pepper, chopped into slivers I left this out because I didn't have any.
1/4 carrots, chopped into nice thin matchsticks
kosher salt to taste
pepper to taste
Asian Rice Noodles

Place frozen chicken breasts in the Slow Cooker with the water, onions and celery.  

Cook on LOW for 6-8 hours.

Mix the tapioca, soy sauce and brown sugar together. You can have this ready the night before!

While you shred the chicken, place the carrots, the red bell pepper, baby corn, bamboo shoots and the sauce you just mixed into the Slow Cooker.

Shred the chicken and add it to the Veggies.

Let this cook on HIGH for another 1/2 hour to hour.

When about ready to serve, cook your rice noodles according to directions on the package.  Put Kosher Salt and olive oil in the water so the noodles don't stick and gain some flavor.

In a large skillet or wok, heat up about 2 Tbsp. Olive Oil.  Cook drained Rice Noodles in this pan until there is a little bit of a crust on them.  Skip this and make your life WAY easier!!!!  You don't need to do this!

Serve your Chicken Chow Mein over the noodles and Enjoy!

PHEW!!!!!!!!!!!!!!!!!!!!!!! LOTS of steps, but it is good!

I put the water, celery and onions in the crock pot the night before.  In the morning, I added the frozen chicken and then plugged it in.  When I got home, I took out the chicken and set it aside so I could get the vegetables cooking.  I placed the bamboo shoots, peppers and baby corn in the crock pot while I quickly mixed the sauce.  After I added the sauce, I stirred everything and let it start cooking while I shredded the chicken.  After the chicken was shredded I added it back to the crock pot with the veggis and sauce.  I stirred again.  THENNNNNNNNNNNNNNNN.........I worked on the noodles.  Ay  yay yay!   Seriously, it was good!  Just a lot of work!
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  1. you know what might be as good prob not as healthy... lol but take the chicken and vs shredding cut in small cubes, and just add a large jar of stir fry veggies and a little soy sauce and stir fry powder mix in it and cook it like that all day then cook rice noodles

  2. Great idea! I didn't know there was stir fry powder! LOL I'll have to grab some! Thanks!