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Chicken Zoodle "Lo Mein" For Two
4.6 from 10 votes

Chicken Zoodle "Lo Mein" For Two

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!

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

Ingredients

  • 1/2 cup chicken broth reduced sodium
  • 2 zucchini ends trimmed, medium
  • 1 tbsp soy sauce use tamari for gluten free, reduced sodium
  • 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 oil divided, or canola oil
  • 1 tbsp cornstarch
  • 3/4 cup bok choy sliced
  • 1/2 cup mushroom sliced; such as shiitake
  • 1/2 cup carrot shredded
  • 3 scallions (sliced into 1-inch pieces on the diagonal)
  • 1/2 tbsp ginger grated fresh
  • 2 garlic chopped, cloves
  • *check labels for gluten-free

Instructions

    Cup of Yum
  1. 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
  2. cornstarch until smooth.
  3. 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.
  4. Season chicken with salt.
  5. 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.
  6. Add the remaining oil, bok choy, mushroom, carrots, scallions, ginger and garlic. Cook until crisp tender, 2 to 3 minutes.
  7. Set aside with the chicken.
  8. Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.
  9. Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.
  10. Add the chicken and vegetables to combine, then divide between two serving bowls.

Nutrition Information

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 297

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.