Chicken Zoodle "Lo Mein" For Two

Name: Chicken Zoodle "Lo Mein" For Two
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1/2 cup reduced sodium chicken broth*; 2 medium zucchini; 1 tbsp reduced sodium soy sauce; 8 oz skinless; 1 tbsp oyster sauce*; kosher salt; 1/2 tbsp rice wine; 2 tsp grapeseed or canola oil; 1 tbsp cornstarch; 3/4 cup sliced bok choy; 1/2 cup sliced mushrooms such as shiitake; 1/2 cup shredded carrots; 3 scallions; 1/2 tbsp grated fresh ginger; 2 garlic cloves; *check labels for gluten-free

User Reviews

4.6

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 servings
Calories
297 kcal
Course
Dinner
Cuisine
Chinese, Japanese

Chicken Zoodle "Lo Mein" For Two

Iris Warren

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This faux lo mein dish is made with zoodles (zucchini noodles) in place of noodles and the results are DELISH (and bonus under 300 calories)! Each bowl is loaded with chicken and vegetables in a savory sauce. If you want to make this meatless, tofu would also be great in this dish. Start to finish this takes about 20 minutes to make... quicker than waiting for your take-out to get delivered!

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Ingredients

Servings

1/2 cup reduced sodium chicken broth*
2 medium zucchini (ends trimmed)
1 tbsp reduced sodium soy sauce (use tamari for gluten free*)
8 oz skinless (boneless chicken breast, cut into thin short strips)
1 tbsp oyster sauce*
kosher salt (to taste)
1/2 tbsp rice wine
2 tsp grapeseed or canola oil (divided)
1 tbsp cornstarch
3/4 cup sliced bok choy
1/2 cup sliced mushrooms such as shiitake
1/2 cup shredded carrots
3 scallions (sliced into 1-inch pieces on the diagonal)
1/2 tbsp grated fresh ginger
2 garlic cloves (chopped)
*check labels for gluten-free

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Instructions

For the sauce – in a medium bowl, combine the chicken broth, soy sauce,oyster sauce, rice wine and 2 tablespoons of water. Whisk in the
cornstarch until smooth.
Using a spiralizer fitted with a shredder blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.
Season chicken with salt.
Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the chicken. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside.
Add the remaining oil, bok choy, mushroom, carrots, scallions, ginger and garlic. Cook until crisp tender, 2 to 3 minutes.
Set aside with the chicken.
Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.
Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.
Add the chicken and vegetables to combine, then divide between two serving bowls.

Nutrition Information

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Serving 1/2 recipe Calories 297kcal (15%) Carbohydrates 28g (9%) Protein 30g (60%) Fat 8g (12%) Cholesterol 83mg (28%) Sodium 687mg (29%) Fiber 5g (20%) Sugar 10g (20%)