In small bowl, pour 1 1/2 cups boiling water over mushrooms; let stand for 30 minutes. Strain, reserving liquid; remove and discard stems.
In slow cooker, combine mushroom caps, chicken, radishes, onion, garlic, hot green peppers and hot pepper flakes.
Stir together reserved mushroom soaking liquid, soy sauce, sugar, rice wine and lemon juice; pour over chicken mixture.
Cover and cook on low until juices run clear when chicken is pierced, 6 to 8 hours.
Whisk cornstarch with 1 tbsp cold water until smooth; pour over chicken. Cook, covered, on high until slightly thickened, about 5 minutes. Serve sprinkled with green onions.
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|Serving Size: 1 Serving (382g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 188 (44%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 186.5mg||57 %|
|Sodium 225.4mg||8 %|
|Potassium 763.5mg||20 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 8.6g|
|Protein 45.3g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 428
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