Chicken Zoodle Lo-Mein
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1/2 cup chicken broth
1 tbsp soy sauce
1/2 cup rice wine
1 tbsp corn starch
For the zoodles
2 zucchini, medium with the ends trimmed
12 oz. chicken breast, boneless- cut into thin short strips (can also use shrimp)
Sea salt to taste
2 tbsp avocado oil
3/4 cup bok choy
1/2 cup shiitake mushrooms, sliced
1/2 cup carrots, shredded
1/4 cup scallions, sliced into 1-inch pieces on the diagonal
1/2 tbsp fresh ginger, grated
2 garlic cloves, chopped
Directions
For the Sauce: In a medium bowl, combine the Chicken Broth. Soy Sauce, Rice Wine and 2 tbsp of Water. Whisk in the Cornstarch until smooth.
Using a spiralizer, cut the Zucchini into long spaghetti-like strips.
Season the Chicken with Salt. Heat a large wok over high heat. When very hot add 1 tsp of Avocado Oil and the Chicken. Cook until browned on both sides; about 2-3 minutes. Set aside
Add remaining Avocado Oil, Bok Choy, Mushrooms, Carrots, Scallions, Ginger and Garlic. Cook until crisp tender; about 2-3 minutes. Set aside with the Chicken.
Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling; about 1 to 1 ½ minutes. Note: Because the Zucchini releases a lot of water as it cooks, the sauce is purposely a little thick. The liquid from the Zucchini thins the sauce perfectly.
Add Zucchini noodles to the sauce, mixing so the Zucchini is covered in sauce, and cook until the Zucchini is tender; about 2 minutes.
Add the Chicken and Vegetables to combine. Divide the mixture into 2 serving bowls. Enjoy!