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!
For the sauce:
1/2cupreduced sodium chicken broth*
1tbspreduced sodium soy sauce(use tamari for gluten free*)
For the zoodles:
2medium zucchini(ends trimmed)
8ozskinless(boneless chicken breast, cut into thin short strips)
kosher salt(to taste)
2tspgrapeseed or canola oil(divided)
3/4cupsliced bok choy
1/2cupsliced mushrooms such as shiitake
3scallions(sliced into 1-inch pieces on the diagonal)
1/2tbspgrated fresh ginger
*check labels for gluten-free
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
cornstarch until smooth.
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.
Season chicken with salt.
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.
Add the remaining oil, bok choy, mushroom, carrots, scallions, ginger and garlic. Cook until crisp tender, 2 to 3 minutes.
Set aside with the chicken.
Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 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 to combine, then divide between two serving bowls.