Ingredients

• 2 pounds boneless skinless chicken breasts or rotisserie chicken meat
• 3 cups broccoli florets
• 2 carrots, julienned
• 2 stalks celery, diced
• 1 cup snow peas
• 1 (5-ounce) can sliced water chestnuts, drained
• 1 pound lo-mein noodles (in the Asian food aisle of the grocery store or whole wheat spaghetti can be used too!)
• 1 whole bell pepper, sliced or diced

For the Sauce:

• 1/3 cup reduced sodium soy sauce
• 3 cloves, garlic, minced
• 2 tablespoon brown sugar, packed
• 1 tablespoons sambal oelek (ground fresh chile paste) or Sriracha, or more, to taste
• 1 tablespoon oyster sauce
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil

Directions

1. Whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours.
2. (if not using rotisserie chicken) Remove chicken from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender.
3. Cook pasta according to package instructions; drain well.
4. Serve pasta immediately, topped with chicken mixture.

Nutrition Information (makes 6 serving size)

• 337 calories per serving
• 2g fat
• 57g carbohydrates
• 22g protein

Macronutrient Breakdown:

• 6% from fat
• 26% from protein
• 68% from carbohydrates