Low Carb Chicken Chow Mein
Transform your takeout favorites into a guilt-free meal with this flavorful and easy-to-make Low Carb Chicken Chow Mein! Packed with tender strips of marinated chicken, vibrant spiralized zucchini, and a colorful medley of stir-fried bell peppers, carrots, and green onions, this recipe swaps traditional noodles for a low-carb twist without sacrificing the comforting essence of chow mein. A savory blend of soy sauce, sesame oil, garlic, and ginger brings bold, irresistible flavors to every bite, while a light sauce made with low-sodium chicken broth ties it all together. Ready in just 40 minutes, this healthy and protein-packed dish is perfect for busy weeknights or a wholesome dinner for the whole family. Whether you're following a keto-friendly diet or simply cutting back on carbs, this recipe is a delicious and satisfying way to enjoy a classic favorite without compromise.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.25 cup soy sauce
- 1 tablespoon sesame oil
- 4 cups spiralized zucchini
- 1 bell pepper, sliced
- 1 carrot, julienned
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
- 0.25 cup low-sodium chicken broth
- 1 teaspoon cornstarch
- 0.25 teaspoon black pepper
Instructions
Begin by slicing the chicken breasts into thin strips.
In a bowl, combine the chicken with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and black pepper. Mix well and let it marinate for at least 10 minutes.
While the chicken is marinating, prepare the vegetables: spiralize the zucchini, slice the bell pepper, julienne the carrot, and slice the green onions.
In a small bowl, mix the remaining soy sauce with chicken broth and cornstarch. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add garlic and ginger, then sauté for about 30 seconds until fragrant.
Add the bell pepper and carrot to the skillet and stir-fry for 3-4 minutes until they begin to soften.
Add the spiralized zucchini and cook for an additional 2 minutes, stirring often.
Return the cooked chicken to the skillet, and pour over the soy sauce mixture. Continue to stir until the sauce thickens slightly.
Finally, toss in the sliced green onions and sesame seeds and mix everything well. Serve hot.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2791 mg | 121% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 20.0 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 246 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3376 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
