Tuesday, March 22, 2016
Zoodling Lo Mein - Chicken Style
If you read any of my insane posts you know we are a zoodle lovin' family. I have high hopes for our garden this year, hoping we can get some zucchini plants going to fully enjoy our zoodles. Last year I had the same hopes, well... our zucchini plants never grew and our neighbor's squash that grew over the fence were tore out in the prime of their young lives.
We have made Chicken Zoodle Lo Mein twice now and both times - really enjoyed it. I think the key ingredient is the Oyster Sauce. Eew... what? Oh yeah Oyster Sauce. Don't get me wrong, that is not an ingredient I thought I'd be excited to buy or add to dinner, but trust me, you want depth of flavor? It's in the sauce.
This recipe is for two servings, we usually double it so we can have left overs. When the zoodles sit in the sauce in the fridge? They taste even better. So get your zoodler ready and zoodle away!
Chicken Zoodle "Lo Mein"
For the sauce:
1/2 cup reduced sodium chicken broth*
1 tbsp reduced sodium soy sauce (use tamari for gluten free*)
1 tbsp oyster sauce
1/2 tbsp rice wine
1 tbsp cornstarch
For the zoodles:
2 medium zucchini, ends trimmed
8 oz skinless, boneless chicken breast, cut into thin short strips
kosher salt, to taste
2 tsp grapeseed or canola oil, divided
3/4 cup sliced bok choy
1/2 cup sliced mushrooms such as shiitake
1/2 cup shredded carrots
3 scallions, sliced into 1-inch pieces on the diagonal
1/2 tbsp grated fresh ginger
2 garlic cloves, chopped
For the sauce – in a medium bowl, combine the chicken broth, soy sauce, oyster sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth.
Using a spiralizer fitted with a shredder blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.
Season chicken with salt. Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the chicken. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside.
Add the remaining oil, bok choy, mushroom, carrots, scallions, ginger and garlic. Cook until crisp tender, 2 to 3 minutes. Set aside with the chicken.
Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.
Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.
Add the chicken and vegetables to combine, then divide between two serving bowls.