Chicken Zoodle "Lo Mein" For Two

Ingredients

• 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
• 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)
• *check labels for gluten-free

Instructions

1. 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
2. cornstarch until smooth.
3. 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.
4. Season chicken with salt.
5. 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.
6. Add the remaining oil, bok choy, mushroom, carrots, scallions, ginger and garlic. Cook until crisp tender, 2 to 3 minutes.
7. Set aside with the chicken.
8. Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.
9. Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.
10. Add the chicken and vegetables to combine, then divide between two serving bowls.