Tender morsels of chicken are combined with crunchy stir-fried vegetables in a flavorful sauce.
| 2 |
|
tablespoons LAND O LAKES® Butter |
| 1 |
|
(20-ounce) package boneless skinless chicken thighs, cut into bite-sized pieces |
| 1 |
|
cup stir-fry seasoning sauce |
| 1 |
|
(5-ounce) can sliced water chestnuts, drained |
| 1 |
|
medium (1/2 cup) onion, sliced |
| 1 |
|
(16-ounce) package fresh stir-fry vegetables (celery, carrots, broccoli and pea pods) |
| 1/2 |
|
cup whole cashews, if desired |
| 1 |
|
(8-ounce) package lo mein noodles |
Melt butter in 10-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat, stirring occasionally, until chicken is browned (5 to 7 minutes). Place in slow cooker. Add stir-fry seasoning sauce, water chestnuts and onion. Cover; cook on Low heat setting for 4 to 6 hours.
Increase heat setting to High 30 minutes before serving.
Add stir-fry vegetables; stir. Cover; cook 30 minutes, stirring once, until vegetables are crisply tender. Stir in cashews just before serving, if desired.
Meanwhile, cook lo mein noodles according to package directions.
To serve, spoon stir-fry chicken and vegetable mixture over noodles.
