Chicken Zoodle Lo-Mein

Chicken Zoodle “Lo Mein”

Makes: 2 servings
Each serving contains: 2 proteins, 0 carbs, 2 vegetables, 1 fat

Ingredients:
For the Sauce

• ½ cup chicken broth, low-sodium
• 1 Tbsp soy sauce, reduced-sodium
• ½ cup rice wine
• 1 Tbsp corn starch

For the Zoodles:

• 2 zucchini, medium, ends trimmed
• 12 oz chicken breast, boneless-cut into thin short strips (can also use shrimp)
• Sea salt, to taste
• 2 Tbsp avocado oil
• ¾ cup bok choy
• ½ cup shiitake mushrooms, sliced
• ½ cup carrots, shredded
• ¼ cup scallions, sliced into 1-inch pieces on the diagonal
• ½ Tbsp fresh ginger, grated
• 2 garlic cloves, chopped

Directions

1. For the Sauce: In a medium bowl, combine chicken broth, soy sauce, rice wine and 2 Tbsp water. Whisk in cornstarch until smooth.
2. Using a spiralizer, cut zucchini into long spaghetti-like strips.
3. Season chicken with salt. Heat a large wok over high heat. When very hot, add 1 tsp avocado oil and chicken. Cook until browned on both sides; 2-3 minutes. Set aside
4. Add remaining avocado oil, bok choy, mushrooms, carrots, scallions, ginger and garlic. Cook until crisp tender; 2-3 minutes. Set aside with chicken.
5. Pour sauce mixture into the wok and cook, stirring, until thickened and bubbling; 1-1 ½ minutes. Because 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.
6. Add zucchini noodles to sauce. Mix well. Cook until zucchini is tender; about 2 minutes.
7. Add chicken and vegetables. Mix. Divide into 2 serving bowls.