Chicken "Zoodle" Lo Mein


Chicken "Zoodle" Lo Mein

Chicken “Zoodle” Lo Mein

Recipe and Photo Courtesy The American Heart Association


  • 4 medium zucchini
  • 1 1/2 lbs skinless, boneless, thinly sliced chicken breast cut into 1 inch strips
  • 2 tsp garlic powder, divided
  • 2 tsp ground ginger
  • 1/4 tsp ground black pepper, divided
  • 1/8 tsp salt, divided
  • 3 tsp extra virgin olive oil
  • 1 (14.4 ounce) bag frozen broccoli stir-fry vegetables, thawed
  • 2 tbsp low sodium soy sauce
  • 1/2 cup low sodium chicken broth
  • 1 tbsp cornstarch
  • 1/4 tsp red hot chili flakes
  • 1/2 cup chopped green onions
  • 2 cups fresh bean sprouts
  • 1 1/2 tsp sesame seeds


  1. Spiralize the zucchini into spaghetti like threads. Add all the zucchini into a large bowl and reserve.
  2. Place the chicken breasts lengthwise onto a cutting board and cut into 1 inch strips. Add to a bowl and continue slicing remaining chicken. Season with 1 tsp garlic powder, 1 tsp diner, 1/8 tsp black pepper and 1/8 tsp salt.
  3. Warm a large nonstick pan with 1 tsp oil over high heat. Add chicken; stirring frequently, sauté until chicken is fully cooked, ab out 5 to 7 minutes depending on thickness. Remove from the heat and transfer the chicken to a plate. Cover with foil to keep warm.
  4. Again warm 1 tsp oil in a large nonstick pan over high heat and add the thawed stir fry vegetables, stirring constantly and cooking until the vegetables are cooked and all the water has evaporated (around 6-8 minutes). Remove from the heat and transfer to a bowl to reserve.
  5. Make the sauce: In a small bowl, add soy sauce, chicken broth, cornstarch, 1 tsp garlic powder, 1 tsp ginger, 1/8 tsp black pepper, 1/8 tsp salt and chili flakes to taste. Stir together with a fork until the cornstarch is dissolved. Also, chop the scallions.
  6. Warm 1 tsp oil in the large nonstick pan over high heat. Add half the zucchini, using tongs to stir constantly, until zucchini is somewhat wilted, about 1 to 2 minutes. Stir in remaining zucchini along with the sauce, again using tongs to cook the zucchini and let it absorb the sauce. Cook until all the zucchini is tender, about 2 more minutes.
  7. Quickly stir in reserved chicken and vegetables. Cook another minute,. remove from heat and add bean sprouts, green onions and sesame seeds. Serve and Enjoy!


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