Chicken Zoodle Lo Mein For 2

By ShoDav

Ingredients

• For the sauce:
• 1/2 cup reduced sodium chicken broth*
• 1 tbsp reduced sodium soy sauce (use tamari for gluten free*)
• 1 tbsp oyster sauce*
• 1/2 tbsp rice wine
• 1 tbsp cornstarch
• For the zoodles:
• 2 medium zucchini, ends trimmed
• 8 oz skinless, boneless chicken breast, cut into thin short strips
• kosher salt, to taste
• 2 tsp grapeseed or canola oil, divided
• 3/4 cup sliced bok choy
• 1/2 cup sliced mushrooms such as shiitake
• 1/2 cup shredded carrots
• 3 scallions, sliced into 1-inch pieces on the diagonal
• 1/2 tbsp grated fresh ginger
• 2 garlic cloves, chopped

Details

Adapted from skinnytaste.com

Preparation

Step 1

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.