Chicken Lo Mein

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


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


  • 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


  • 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

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