Heat oil and brown chicken. Transfer to slow cooker.
Fry mushrooms, onion, ginger, garlic and hot pepper over medium heat until onion is softened. Scrape into slow cooker. Add chicken broth, soy sauce, and sugar to skillet. Bring to boil, scraping up brown bits. Scrape until slow cooker, stir to combine. Cook on low until juices run clear; 4 to 5 hours. Mix corn starch with water and whisk into slow cooker. Stir in pepper. Cook on high until thickened and pepper is tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 274 (53%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 157.9mg||49 %|
|Sodium 2246mg||77 %|
|Potassium 641mg||17 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 19.3g|
|Protein 38g||54 %|
Powered by: USDA Nutrition Database
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: 514
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.