Slow Cooker Chinese Chicken Stew with Stir Fried Vegetables
This beautifully flavoured slow cooker Chinese chicken stew combines tender slow cooked chicken thighs with the freshness of stir fried vegetables. It's an easy meal to prepare in advance and the vegetables are very quick to stir fry just before you plan to have dinner!
2tspcornflourdissolved in 1 tbsp cold water (optional)
Ingredients for the Stir Fry
Put the chicken in the bottom of the slow cooker.
Mix together all the other ingredients for the slow cooker, except the cornflour. Pour over the chicken making sure the chicken is coated in the sauce.
Add about 50ml of water to the slow cooker.
Cook for 4 hours.
If the liquid in the slow cooker seems a little thin then heat the stew and stir in the cornflour to thicken it. You may need to transfer it to a saucepan and do this on the hob, depending on the kind of slow cooker you are using.
Just before you are going to serve the meal, make the stir fry.
Heat the oil and then fry the mushrooms for a minute. Add the mangetouts. Cook for another minute.
Stir the vegetables into the slow cooked chicken and then serve with rice.
Nutritional information is approximate and a guideline only.