Chicken "Zoodle" Lo Mein

Name: Chicken "Zoodle" Lo Mein
Cuisine: Asian, Chinese
Ingredients: 4 medium zucchini; 1 1/2 pound skinless, boneless, thinly sliced chicken breast (cut into 1-inch strips); 2 teaspoons garlic powder (divided); 2 teaspoons ground ginger; 1/4 teaspoon ground black pepper (divided); 1/8 teaspoon salt (divided); 3 teaspoons canola oil (divided); 1 (14.4-ounce) bag frozen; broccoli stir-fry vegetables, thawed; 2 tablespoon low-sodium soy sauce; 1/2 cup low-sodium chicken broth; 1 tablespoon cornstarch; 1/4 teaspoons red hot chile flakes (optional); 1/2 cup chopped green onion; 2 cups fresh bean sprouts; 1 1/2 teaspoons sesame seeds

7 steps

This restaurant favorite can be mastered at home—with even more flavor, less sodium, and a lot less calories with zucchini subbing for regular noodles.

Updated at: Thu, 17 Aug 2023 03:12:30 GMT

Ingredients

6 servings

4zucchini

medium

1.5 poundskinless boneless chicken breast

thinly sliced, cut into 1-inch strips

2 teaspoonsgarlic powder

divided

2 teaspoonsground ginger

¼ teaspoonground black pepper

divided

⅛ teaspoonsalt

divided

3 teaspoonscanola oil

divided

frozen

broccoli stir-fry vegetables

thawed

2 tablespoonlow-sodium soy sauce

½ cuplow-sodium chicken broth

1 tablespooncornstarch

¼ teaspoonsred hot chile flakes

optional

½ cupgreen onion

chopped

2 cupsbean sprouts

fresh

1 ½ teaspoonssesame seeds

Instructions

Step 1

Place the shredder blade onto the spiralizer to cut zucchini into spaghetti-like threads. Spiralize each zucchini, and cut threads into 6- or 8-inch pieces so they are easier to eat. Add all the zucchini into a large bowl and reserve.

Step 2

Place the chicken breast lengthwise onto a cutting board and cut 1-inch strips of chicken. Add to a bowl and continue slicing remaining chicken. Season with 1 teaspoon garlic powder, 1 teaspoon ginger, ⅛ teaspoon black pepper, and ⅛ teaspoon salt.

Step 3

Warm a large nonstick pan with 1 teaspoon oil over high heat. Add chicken; stirring frequently, saute until chicken is fully-cooked, about 5 to 7 minutes depending on thickness. Remove from heat, transfer chicken to a plate, and cover with foil to keep warm.

Step 4

Again warm 1 teaspoon oil in the large nonstick pan over high heat. Add thawed stir-fry vegetables, stirring constantly and cooking until vegetables are cooked and all the water has evaporated, around 6 to 8 minutes. Remove from heat and transfer to a bowl to reserve.

Step 5

Make the sauce: In a small bowl, add soy sauce, chicken broth, cornstarch, 1 teaspoon garlic powder, 1 teaspoon ginger, ⅛ teaspoon black pepper, ⅛ teaspoon salt, and (optional) chile flakes. Stir together with a fork until cornstarch is dissolved. Also, chop the scallions.

Step 6

Warm 1 teaspoon oil in the large nonstick pan over high heat. Add half the zucchini, using tongs to stir constantly, until zucchini is somewhat wilted, about 1 to 2 minutes. Stir in remaining zucchini along with the sauce, again using tongs to cook the zucchini and let it absorb the sauce. Cook until all the zucchini is tender, about 2 more minutes.

Step 7

Quickly stir in reserved chicken and vegetables. Cook another minute. Remove from heat and add bean sprouts, scallions, and sesame seeds. Serve.