Low Carb Chinese Chicken Lo Mein Stir Fry Recipe

Welcome all! Papa G here Today I present a low carbohydrate Chinese chicken lo mein stir-fry

A great low carbohydrate meal to satisfy your Chinese food cravings It's loaded with flavor and texture and comes in and under five carbohydrates per serving Let's get started We'll begin with the marinade for our chicken I'm using a freezer bag here, but use anything that works for you Start with five ounces of soy sauce; add some sesame oil; some fish sauce; rice vinegar; a little lemon juice; we'll spice it up just a bit with some sriracha sauce; and some ground black pepper We'll add some ground cinnamon; some ground ginger; and we'll add a generous amount of onion powder Finally, to helped balance the acidity and spice, we'll add a liquid sugar substitute equal to about one third cup of standard sugar

Now give it a mix to combine We're going to be using boneless chicken thighs in our dish you want to slice them into bite size pieces You can use breast meat if you prefer, but I find the thighs are easier to cook; plus add a little bit more flavor Add the chicken to the marinade and refrigerate for at least an hour; preferably about three hours For our lo mein noodles, we're going to use a zucchini squash and a yellow squash

Now you're going to have to either rent, borrow, or buy a spiralizer You don't have to spend a fortune I found this cheap, handheld version works just as good as some of the other more expensive ones out there I'll leave a link in the description below on the one I'm using Spiralize both of our squash and set aside

In a large oiled frying pan on medium high heat, we'll add our marinated chicken pieces Be sure to reserve at least a quarter cup of the marinade for our dish a little bit later We'll cook this chicken for about three to five minutes stirring and flipping it to cook evenly Here we'll add about a third cup of chopped green onions and cook for about another minute or two Now we'll add about four ounces of broccoli florets and give that a mix as well

Add about half of our zucchini and yellow squash noodles and give that a mix Here you want to add some of the marinade back to the pan; about a quarter or third of a cup Stir the marinade in and now will add some dry roasted peanuts We'll add the rest of our noodles Let cook for about another two to three minutes, but don't let the squash soften too much

We want to keep it at an al dente texture Now we're ready to plate Add some green onion tops and finish with some toasted sesame seeds There you have it folks! My low carbohydrate Chinese chicken lo mein stir-fry A great way to satisfy your Chinese food craving

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