• 1 1/2 lb. boneless chicken breasts, chopped or thinly sliced
  • 2 Tbsp. avocado oil
  • 2 tsp. grated ginger
  • 3 cloves garlic, minced
  • 1 Tbsp. soy sauce or coconut aminos
  • Veggies
  • 2 Tbsp. avocado oil
  • 4 oz. sliced onion
  • 4 oz. sliced carrots
  • 7 oz. sliced shiitake mushrooms
  • 2 zucchini (about 1 pound), spiralized as noodles
  • Salt and pepper to taste
  • Lo Mein Sauce
  • 1 Tbsp. SweetLeaf® Stevia Sweetener
  • 2 Tbsp. low-sodium soy sauce or coconut aminos
  • 2 Tbsp. oyster sauce
  • 1 Tbsp. rice wine vinegar
  • Directions

    Place the chicken and oil in a skillet over medium-high heat. Halfway through cooking, add in the ginger, garlic, and soy sauce. Once chicken is no longer pink, turn off heat and keep warm.

    In a large skillet, add the oil, onion, carrots, and mushrooms, and cook until tender. Then toss in the zucchini noodles. Season with salt and pepper. Keep on low heat.

    In a small bowl, whisk the Lo Mein Sauce ingredients together. Taste and adjust as needed. Pour this over the veggies in the large skillet, then add in the chicken. Toss all together and serve.

    Nutrition Facts

    • Per Servings: 1 cup
    • Calories: 209
    • Fat: 10.9g
    • Saturated Fat: 1.3g
    • Cholesterol: 60mg
    • Sodium: 813mg
    • Carbs: 5.7g
    • Dietary Fiber: 0.7g
    • Sugars: 2.6g
    • Protein: 24.2g

    Leave a Reply

    Your email address will not be published.