Ingredients
3 boneless skinless chicken breast halves (5 to 6 ounces each) 1/4 cup packed brown sugar1/4 cup lime juice2 tablespoons soy sauce2 garlic cloves, minced1 teaspoon fish sauce or additional soy sauce1/4 teaspoon crushed red pepper flakes8 ounces uncooked Asian lo mein noodles2 teaspoons butter2 large eggs, beaten3 green onions, thinly sliced1/4 cup chopped salted peanuts1/4 cup chopped fresh cilantro
Preparation
Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with 2 forks and return to slow cooker.
In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains.
Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.
