Chicken Lo Mein with Zucchini Noodles

Replacing the traditional Lo Mein noodles with “zoodles” makes this recipe easy, lighter and even more delicious!  Note that the recipe makes just 2 servings.  When we made this the first time, I was so sad that we did not have any leftovers!

(modification of original recipe from Skinny Taste)

Serves 2

SAUCE

• ½ cup reduced sodium chicken or vegetable broth
• 1 tablespoon Braggs Liquid Aminos or reduced sodium soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons rice wine or dry sherry (we’ve used rice wine vinegar too)
• 2 tablespoons water
• 1 tablespoon cornstarch

STIR FRY

• 2 medium zucchinis, stemmed end trimmed
• 8 ounces skinless boneless chicken breasts, cut into ½ inch bitesize strips
• ¼ teaspoon kosher salt
• ¼ teaspoon ground white pepper (optional)
• 2 teaspoons olive oil or sesame oil, DIVIDED
• 1 cup sliced bok choy
• ½ cup sliced mushrooms (such as button, oyster or shiitake)
• ½ cup shredded carrots
• 3 scallions, chopped
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, diced

For the sauce – Combine first five ingredients (broth through water) in a medium bowl.  Whisk in the cornstarch until smooth.  Set aside.

Using a spiralizer fitted with a shredder blade (or use a mandolin fitted with a julienne blade, slice lengthwise), cut the zucchinis into long spaghetti-like strips into a large bowl.  If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long (so much easier to eat).

Season chicken with salt and pepper (if using).  Heat a large nonstick wok or skillet over medium-high heat.  Add 1 teaspoon oil and the chicken.  Cook until browned on both sides and opaque throughout, 2 to 3 minutes.  Remove from wok/skillet to a large bowl and set aside.

Add the remaining 1 teaspoon oil, bok choy, mushrooms, carrots, scallions, ginger and garlic to the wok/skillet.  Cook until crisp tender, 2 to 3 minutes.  Remove from wok/skillet and add to the set aside chicken.

Pour the sauce mixture into the wok/skillet and cook, stirring constantly until thickened and bubbling, 1 to 1 ½ 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 back to the wok/skillet and combine with the zucchini noodles.  Reheat 1 minute.

Nutritional Info/Serving:  Calories 260, Fat 9 g, Protein 27 g, Carbs 20 g
21 Day Fix Container Equivalents/Serving:  1 Red, 2 Green, 1 tsp