You can now make this Chinese takeaway classic in your slow cooker! The ingredients are usually stir-fried but in our version you cook the chicken first and then at the end combine with vegies and noodles.
651 calories per serve
Allergens: Recipe may contain gluten, wheat, egg, yeast and sesame.
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Step 1
Combine stock, soy sauce, oyster sauce, sesame oil and ginger in a slow cooker. Add the onion, carrot and chicken. Cover and cook for 5 hours on LOW, turning chicken halfway through cooking, if possible.
Step 2
Remove the chicken from the slow cooker and place on a chopping board. Turn the slow cooker to HIGH. Combine cornflour with 1 tablespoon water, stirring until smooth. Stir into the liquid in slow cooker. Cover and cook for 15 minutes.
Step 3
Meanwhile, cook noodles in a large saucepan of boiling water for 3 minutes, adding the snow peas for the last 1 minute of cooking time. Drain and run under cold water. Set aside. Use a fork to shred chicken from the bone.
Step 4
Add the chicken, noodles, snow peas and corn to the slow cooker. Use tongs to toss to combine.