Nonstick cooking spray
1 lb skinless, boneless chicken thighs, cut into 1-inch pieces
1 cup coarsely shredded carrots
2 tbsp dry sherry, optional
1 tbsprice vinegar
1 tbsp soy sauce
1 tbsp grated fresh ginger or 1 1/2 tsp ground ginger
1/4 tsp black pepper
3 cans (14.5-oz each) reduced sodium chicken broth
1 cup water
2-oz dried somen (thin, white noodles), broken in half
1 pkg (6-oz) frozen snow pea pods
Coat a large skillet with cooking spray, heat over medium-high heat. Add chicken and cook until browned. Drain off any fat.
In a 3 1/2-4-quart slow cooker combine the chicken with the carrots, sherry, vinegar, soy sauce, ginger and pepper. Add broth and water. Cover and cook on low 4 to 6 hours or on high 2 to 3 hours. Stir in noodles and frozen pea pods. Cover and cook for 3 to4 minutes more.
Serve with additional soy sauce, if desired.
Yield: 6 servings
