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
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