This delicious chow lo mein is an immune-boosting, carb-controlled take on the classic Asian dish. Not only will you get critical nutrients for your immune system — from zucchini, bok choy, red bell pepper, mushrooms, and more… but you’ll also feel GREAT thanks to not being carb-overloaded! This dish is ready in just 25 minutes!
Chow Lo Mein
Serves: 4 Prep Time: 10 min. Cook Time: 15 min. Total Time: 25 min.
2 tbsp Oil, sesame (divided) 12 oz. Chicken breast, skinless, diced 2 Carrot (julienned) 4 Zucchini (spiralized into noodles) 2 heads Bok Choy (baby) 1 Red bell pepper (sliced) 1 cup Mushrooms, White Button (sliced) 2 Scallions (diced) 4 tbsp Coconut aminos 2 tbsp Vinegar, rice 1 tbsp Ginger (minced) 1 tsp Almond Butter 2 tbsp Sesame seeds 2 cup Bean sprouts 2 scallions, diced
In a large skillet, add 1 tablespoon of the sesame oil over medium heat. Add chicken and cook until no longer pink, about 4-5 minutes each side. Remove from pan and set aside.
Add the remaining tablespoon of sesame oil to the same pan. Add carrots and sauté until beginning to get tender, about 3 minutes. Add zucchini, bok choy, bell pepper, and mushrooms and cook for an additional 5 minutes.
While sautéing, whisk the coconut aminos, rice wine vinegar, ginger and almond butter in a small bowl. Pour the sauce into the skillet, stir to combine and reduce the heat to low.
Add the bean sprouts, scallions, and cooked chicken. Stir to combine. Divide among 4 bowls and garnish with sesame seeds. Serve with rice or cauliflower rice.
Vegetables can be substituted for what you have access to. Zucchini noodles can be replaced with shirataki noodles, other vegetable noodle, or rice noodles.
Calories: 226 Fat: 13.5g Carb: 14g Fiber: 5g Protein: 26g