This easy meal allows your slow cooker to do all the work. It is sweet and tender with a little heat. The shredded chicken breast is a bit dry when cooked, so in order to compensate for that, I reduce the cooking juices at the end to create a sauce for the dish that adds a lovely flavor to the stir fry and noodles.  If you have extra chicken, it works beautifully in a salad.  This healthy,  colorful meal is a great way to make a family happy!

Serves 4-6

  • 4 Boneless, skinless chicken breasts
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup chicken stock
  • 2 tablespoons orange marmalade
  • 2 tablespoons rice vinegar
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons chili garlic paste, more for extra heat
  • 5 minced garlic cloves
  • 1 onion, minced
  • 1 1/2 tablespoons corn starch

Stir fry and noodles:

  • 8 oz favorite Asian Noodles
  • 2 cups matchstick carrots
  • 4 cups snow peas, cut thinly lengthwise
  • 2 large bunch scallions, thinly sliced (1/4 cup reserved for garnish
  • 1 tablespoon minced ginger
  • 3 cloves minced garlic
  • 2 tablespoons sesame oil
  • 1 -2 tablespoons soy sauce
  • 1 Fresno chili, thinly sliced (optional for extra heat)
  • 1 tablespoon black sesame seeds

Directions:  Place all ingredients for sauce (except cornstarch) in slow cooker and stir to combine.  Place chicken in slow cooker and sauce and turn to coat.  Set on low heat for 5-8 hours until chicken is falling apart and with the fork, turning a couple of times during the process. Once cooked, take chicken out of sauce and shred with a fork.  Transfer the sauce and juices of slow cooker to a sauce pan if your slow cooker cannot go on your burner.   Bring  the sauce to a boil, and reduce to about 1 1/2 cups.  Make a slurry with a tablespoon of water and the cornstarch until the cornstarch is dissolved, add it to the sauce and simmer until sauce thickens. Keep sauce warm while you prepare vegetables and noodles.  Heat a skillet to medium heat with sesame oil.  Add scallions, ginger and garlic and stir for a couple of minutes, until tender and fragrant.  Add carrots, snow peas and soy sauce.  Cook noodles according to package directions.  Drain and toss with vegetables adding soy sauce as desired.  Top noodles with shredded chicken and coat with sauce.  Garnish with reserved scallions, sesame seeds and Fresno chili, if using.  Serve immediately!  Enjoy!