What You’ll Need
- Two pieces of uncooked chicken breast (one lb)
- Four ounces of dry egg or pasta noodles of your choice (spaghetti, vermicelli, gluten-free etc.)
- Two cups or 1 bunch of baby bok choy, washed and sliced
- One medium carrot, peeled and chopped or shredded into matchsticks
- Two cloves garlic, minced
- One teaspoon fresh ginger, minced
- salt and pepper to taste
- One half cup low sodium chicken broth
- Two Tablespoons oyster flavored sauce or vegetarian flavored oyster sauce
- Two Tablespoon low sodium light soy sauce or Tamari
- Two teaspoons of honey or sugar
- One teaspoon of dark soy sauce
- One teaspoon of sesame oil
- One half Tablespoon of Mirin or Chinese Cooking Wine (Shaoxing wine)
* *One-Two teaspoons of chili garlic paste (sambal oelek), red pepper chili flakes or Sriracha sauce – optional for a spicy kick
- Two teaspoons of low sodium soy sauce or tamari
- One quarter teaspoon of sesame oil
- One half teaspoon of potato or corn starch
- One quarter teaspoon of chili garlic paste *optional
Slurry for the Sauce
- Two – Three tablespoons of potato or cornstarch (depending on how thick you want the sauce)
- One quarter cup of cool water
How to Make It
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.
Add marinated chicken breasts to the slow cooker and cook on low for One-Two hours or high for One hour flipping halfway through until cooked through.
Take cooked chicken out of the slow cooker on a plate.
Place garlic, ginger and baby bok choy or vegetables of your choice 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 a half houre – One hour or low for 1.5 – Two hours, stirring occasionally to distribute the sauce evenly.
Using a slotted spoon, remove the chicken and all the vegetables out of the slow cooker.
Add dried pasta noodles into the slow cooker and use tongs to cover noodles with the sauce.
Cook on high for 20 minutes until noodles are softened and cooked through, rotating noodles every so often using tongs. Add the carrots to the crock pot.
Add the chicken and vegetables back to the slow cooker using tongs to combine well..
Mix together the corn starch slurry in a small bowl and stir with the sauce in the slow cooker. Allow the sauce to thicken up – about 10 – 15 minutes.
Remove and serve hot with your favorite garnishes and sides.
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