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Makes 6 servings


  • 1 lb. boneless, skinless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • 3 cups lo mein noodles, cooked according to instructions on package
  • 2 cups broccoli florets
  • 1 cup matchstick carrots
  • 1 (5 oz.) can sliced water chestnuts
  • 2 Tbsp. cornstarch
  • 3 Tbsp. cold water


  • ¾ cup low sodium chicken broth
  • 3 Tbsp. oyster sauce
  • 2 Tbsp. soy sauce
  • 3 tsp. hoisin sauce
  • 2 Tbsp. honey
  • 2 garlic cloves, minced
  • ½ Tbsp. fresh ginger


Lightly season both sides of chicken breasts with salt and pepper, to taste. Place in the bottom of slow cooker and set aside. In a medium bowl, whisk together all the ingredients for the sauce and pour over chicken. Cook for 3-4 hours on low (until chicken reaches an internal temperature of 165 degrees F), stirring occasionally and flipping chicken to distribute sauce evenly.

When chicken is done cooking, move from slow cooker to cutting board and cut into ½-inch cubes. Meanwhile, steam broccoli and carrots for about five minutes, until just soft. Mix together cornstarch and water and add to sauce in slow cooker to thicken. Place chicken, broccoli, carrots and water chestnuts to slow cooker and cook on high for an additional 30 minutes. When ready, stir in noodles and serve.

Nutrition analysis per serving: 330 calories, 5 g fat, 24 g protein, 46 g carbohydrate, 2 g fiber, 850 mg sodium

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