Lunch or Dinner
Chicken Zoodle Lo-Mein
Chicken Zoodle “Lo Mein”
Makes: 2 servings
Each serving contains: 2 Proteins, 0 Carbs, 2 Vegetables, 1 Fat
Ingredients:
For the Sauce
Makes: 2 servings
Each serving contains: 2 Proteins, 0 Carbs, 2 Vegetables, 1 Fat
Ingredients:
For the Sauce
- ½ cup Chicken Broth, low-sodium
- 1 tbsp Soy Sauce, reduce-sodium
- ½ cup Rice Wine
- 1 tbsp Corn Starch
- 2 Zucchini, medium with the ends trimmed
- 12 oz Chicken Breast, boneless-cut into thin short strips (Can also use Shrimp)
- Sea Salt to taste
- 2 tbsp Avocado Oil
- ¾ cup Bok Choy
- ½ cup Shiitake Mushrooms. Sliced
- ½ cup Carrots, shredded
- ¼ cup Scallions, sliced into 1-inch pieces on the diagonal
- ½ tbsp Fresh Ginger, grated
- 2 Garlic Cloves, chopped
- For the Sauce: In a medium bowl, combine the Chicken Broth. Soy Sauce, Rice Wine and 2 tbsp of Water. Whisk in the Cornstarch until smooth.
- Using a spiralizer, cut the Zucchini into long spaghetti-like strips.
- Season the Chicken with Salt. Heat a large wok over high heat. When very hot add 1 tsp of Avocado Oil and the Chicken. Cook until browned on both sides; about 2-3 minutes. Set aside
- Add remaining Avocado Oil, Bok Choy, Mushrooms, Carrots, Scallions, Ginger and Garlic. Cook until crisp tender; about 2-3 minutes. Set aside with the Chicken.
- Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling; about 1 to 1 ½ minutes. Note: Because the Zucchini releases a lot of water as it cooks, the sauce is purposely a little thick. The liquid from the Zucchini thins the sauce perfectly.
- Add Zucchini noodles to the sauce, mixing so the Zucchini is covered in sauce, and cook until the Zucchini is tender; about 2 minutes.
- Add the Chicken and Vegetables to combine. Divide the mixture into 2 serving bowls. Enjoy!