Chicken Lo Mein

Craving Chinese takeout but don't want the bloating backlash? Try this healthy homemade version!

EQUIPMENT

• Whisk
• Small mixing bowl
• Medium mixing bowl
• Large wok

INGREDIENTS

• 2 14-ounce cans palmini or other veggie noodle like zucchini noodles

For the Sauce

• ¼ cup coconut aminos
• 1 tablespoon arrowroot
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon sesame oil

For the Chicken

• 1 pound chicken breasts boneless, skinless, cut into small pieces
• 2 tablespoons coconut aminos
• 1 teaspoon fresh ginger minced
• 3 cloves garlic minced
• 2 tablespoons avocado oil

For the Veggies

• 2 tablespoons avocado oil
• 2 cups mushrooms sliced
• 2 cups Chinese cabbage shredded
• 1 cup carrots julienned
• 1 onion medium, chopped or sliced

For the Garnish

• 3 green onions chopped

INSTRUCTIONS

• Cook palmini noodles according to package instructions. Drain and set aside.
• In small bowl, whisk all sauce ingredients together, then set aside.
• In medium sized bowl, toss chicken with coconut aminos, ginger, and garlic.
• Heat 2 tablespoons avocado oil in a large wok. Wok should be nice and hot before adding chicken.
• Add seasoned chicken. Cook for 5 minutes or until chicken starts to brown and is no longer pink inside. Transfer to plate and set aside.
• Add remaining avocado oil to wok, then add onions and carrots. Cook until onions are almost translucent, approximately 4 minutes. Add mushrooms and cabbage, and while cook approximately one minute, while tossing ingredients together.
• Add chicken back in to wok. Add cooked noodles and prepared sauce, then continue tossing. Cook on medium heat until sauce thickens.
• Garnish with green onions and serve.

Nutrition (makes 4 servings)

Calories: 399

Protein: 33g

Carbs: 28g

Fat: 18g