Zucchini So Low Mein with Chicken
Zucchini So Low Mein with Chicken
Prep: 15 minutes
Cook: 15 minutes
Ingredients
2 tbsp. reduced-sodium/lite soy sauce
1 1/2 tsp. granulated white sugar
1 tsp. sesame oil
1/2 tsp. crushed garlic
1/2 tsp. onion powder
20 oz. (2 - 3 medium) zucchini
8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
1/4 tsp. garlic powder
1 cup frozen Asian-style stir-fry vegetables
1 cup bean sprouts
1 cup quartered mushrooms
1/4 cup chopped scallions
Directions
To make the sauce, in a small bowl, combine soy sauce, sugar, oil, crushed garlic, and 1/4 tsp. onion powder. Mix well.
Using a spiral veggie cutter like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don't have a spiralizer, peel zucchini into super-thin strips, rotating the zucchini as you slice it.)
Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add chicken pieces, and sprinkle with garlic powder and remaining 1/4 tsp. onion powder. Add frozen veggies, bean sprouts, and mushrooms. Cook and stir for about 5 minutes, until chicken is cooked through and veggies are hot and tender.
Add zucchini noodles and scallions. Cook and stir until hot and slightly softened, about 3 minutes.
Transfer wok contents to a strainer, and thoroughly drain excess liquid.
Return wok to medium-high heat, and return drained mixture to the wok. Add sauce, and cook and stir until sauce is evenly distributed and mostly absorbed, about 2 minutes.
MAKES 2 SERVINGS
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Publish Date: 2015-06-19