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
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.