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Chicken Thighs Chow Mein-Style
Source: dLife

Chicken thighs sauteed with a variety of vegetables and spices.

Prep Time: 25 minutes
Cook Time: 5 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 376.5
Total Carbs 9.8 g
Dietary Fiber 1.6 g
Sugars 2.2 g
Total Fat 24.8 g
Saturated Fat 6.6 g
Unsaturated Fat 5.6 g
Potassium 478.3 mg
Protein 26.9 g
Sodium 251.1 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Starch , 5 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 1/4 lb  chicken thighs
1 tbsp  canola oil
8 oz  sliced water chestnuts
1 each  Mushrooms, canned, drained, slices
1 cup  fresh chopped celery
0 1/2 cup  sliced carrots
0 1/2 cup  fresh chopped onion
2 each  medium garlic cloves
1 pinch  black pepper
1 cup  low fat unsalted chicken broth
2 tbsp  low sodium soy sauce
2 tsp  fresh ginger root
2 tbsp  cornstarch
2 tbsp  cold water
1 cup  snow peas
0.3333 cup  slivered almonds
  1. Cook chicken in a large skillet, half at a time, in hot oil over medium-high heat until brown on both sides. Drain off fat.
  2. In a 4- to 5-quart slow cooker combine water chestnuts, mushrooms, celery, carrot, onion, and garlic. Top with chicken. Lightly sprinkle with pepper. Combine in a small bowl chicken broth, soy sauce, and ginger. Pour over mixture in slow cooker.
  3. Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours. Remove chicken to a serving platter, reserving vegetable mixture in cooker. Cover chicken with foil to keep warm.
  4. If using low heat setting, turn to high heat setting. Combine in a small bowl cornstarch and water. Stir into vegetable mixture in cooker. Stir in snow peas. Cover and cook for 15 minutes or until thickened.
  5. Spoon vegetable mixture over chicken. Sprinkle with almonds.

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