This faux lo mein meal is produced with zoodles (zucchini
noodles) in place of noodles together with email address details are DELISH (and extra under 300 calories)! Each bowl is laden with chicken and vegetables in a savory sauce. Should you want to get this meatless, tofu would be great inside dish. Beginning to end this takes about 20 minutes to make… quicker than waiting around for your take-out to have delivered!
Since zucchini releases many water as it
cooks, i take advantage of it to my benefit and purposely leave the sauce some
thick. When the noodles cook and launch their particular liquid (we just cook all of them 2
mins TOPS) the fluid through the zucchini thins the sauce therefore is released perfect.
Chicken Zoodle “Lo Mein”
Servings: 2 • dimensions: 1/2 dish • Points+: 7 • Smart Points: 5
Calories: 297 • Fat: 8 g • Carb: 28 g • Fiber: 5 g • Protein: 30 g • glucose: 10 g
Sodium: 687 mg (without sodium) • Cholest: 83 mg
For the sauce:
- 1/2 glass paid down sodium chicken broth*
- 1 tbsp decreased sodium soy sauce (use tamari for gluten free*)
- 1 tbsp oyster sauce*
- 1/2 tbsp rice wine
- 1 tbsp cornstarch
For the zoodles:
- 2 method zucchini, finishes trimmed
- 8 oz skinless, boneless chicken white meat, slashed into slim quick pieces
- kosher sodium, to taste
- 2 tsp grapeseed or canola oil, divided
- 3/4 glass sliced bok choy
- 1/2 cup sliced mushrooms such as shiitake
- 1/2 glass shredded carrots
- 3 scallions, sliced into 1-inch pieces on diagonal
- 1/2 tbsp grated fresh ginger
- 2 garlic cloves, chopped
*check labels for gluten-free
The sauce – in a method bowl, combine the chicken broth, soy sauce,
oyster sauce, rice wine and 2 tablespoons of water. Whisk into the
cornstarch until smooth.
Utilizing a spiralizer fitted with a shredder knife, or a mandolin fitted with a julienne knife, slice the zucchini into long spaghetti-like strips. If utilizing a spiralizer, use cooking area scissors to slice the strands into pieces being about 8 inches long therefore they’re much easier to eat.
Season chicken with salt. Heat a sizable nonstick wok over high heat. When hot, include 1 tsp of this oil and the chicken. Cook until browned on both sides and opaque throughout, 2-3 moments. put aside.
Include the remaining oil, bok choy, mushroom, carrots, scallions, ginger and garlic. Cook until sharp tender, 2-3 mins. Set-aside using the chicken.
Pour the sauce combination to the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.
Add the zucchini noodles toward sauce, combining therefore the zucchini is covered in sauce, and cook through to the zucchini is tender, 2 moments.