Remove fat from chicken. Cut chicken into 1-inch pieces. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
Place carrots, celery, onion, garlic and water chestnuts in 3 1/2 to 6-quart slow cooker. Add chicken. Mix broth, soy sauce and gingerroot; pour over chicken.
Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center and vegetables are tender.
Mix cornstarch and water until smooth, stir into chicken mixture. Stir in mushrooms and pea pods. Cover and cook on high heat setting 15 minutes. Serve over noodles.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	851.91 Kcal (3567 kJ)
Calories from fat	703.44 Kcal
		% Daily Value*
Total Fat	78.16g	120%
Cholesterol	178.37mg	59%
Sodium	850.69mg	35%
Potassium	542.79mg	12%
Total Carbs	16.43g	5%
Sugars	4.18g	17%
Dietary Fiber	3.59g	14%
Protein	20.72g	41%
Vitamin C	9.1mg	15%
Vitamin A	0.3mg	10%
Iron	0.4mg	2%
Calcium	44.8mg	4%

Amount Per 100 g
Calories	202.41 Kcal (847 kJ)
Calories from fat	167.14 Kcal
		% Daily Value*
Total Fat	18.57g	120%
Cholesterol	42.38mg	59%
Sodium	202.12mg	35%
Potassium	128.97mg	12%
Total Carbs	3.9g	5%
Sugars	0.99g	17%
Dietary Fiber	0.85g	14%
Protein	4.92g	41%
Vitamin C	2.2mg	15%
Vitamin A	0.1mg	10%
Iron	0.1mg	2%
Calcium	10.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

22.8

Points
23

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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