Chicken Zoodle Lo Mein
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 zuchinni, 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 shitake
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
*check labels for gluten-free
Link to recipe: Chicken Zoodle Lo Mein
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 blad, or a mandolin fitted with a julienne blade, cut the zuchinni 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 t0 3 minutes. Set aside with the chicken.