Here’s the thing – Ryan and I are huge Chinese food fans. And, I’m pretty much constantly trying recipes to try to recreate the yum-factor.
But, I have to be honest – I have yet to find something that’s as delicious as our favorite Chinese food joint.
With that said – this is a recipe we tried this week that tasted pretty great.
Is it as good as Golden Garden? No. But, it’s a nice option when you want to avoid take-out. And the fact that it’s easy to make in the slow cooker means that it can be a weeknight winner.
(Adapted from Midwest Living)
1 can condensed golden mushroom soup
3 tablespoons soy sauce
1 teaspoon ground ginger
1 1/2 pounds chicken tenders
1 16 ounce package frozen oriental stir-fry vegetable mix
1 4 ounce can (drained weight) sliced mushrooms, drained
1/2 cup cashews
Hot cooked brown rice* (optional)
1. Combine mushroom soup, soy sauce, and ginger in slow cooker. Stir in chicken and mushrooms.
2. Cover and cook on low-heat setting for 6 to 8 hours. Add frozen vegetable mix for the last hour.
3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.
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