Servings: 4 servings
Calories: 232kcal
Ingredients
- 4 medium zucchini spiralized into noodles
- 200 g boneless chicken thigh thinly sliced
- 2 tbsp avocado oil
- 1 cup cabbage shredded
- 1 carrot julienned
- 3 scallions cut into 2-inch pieces
- 3 tbsp soy sauce
- 1 tbsp oyster sauce or keto-friendly substitute
- 1 tsp sesame oil
- 2 cloves garlic minced
Instructions
- Salt the zucchini noodles lightly and let sit in a colander for 10 minutes, then pat very dry.
- Heat 1 tbsp avocado oil in a wok over high heat. Stir-fry the chicken until cooked through, 4-5 minutes. Remove and set aside.
- Add remaining oil and garlic, stir-fry 20 seconds. Add cabbage and carrot, stir-fry 2 minutes.
- Add the zucchini noodles and toss over high heat for 1-2 minutes, just until warmed through - avoid overcooking or they'll turn watery.
- Return the chicken to the wok. Add soy sauce, oyster sauce, and sesame oil, tossing to combine.
- Add scallions and toss once more before serving immediately.
Notes
Chef's Tip: Salting and draining the zucchini noodles first, then cooking them briefly and hot, is the only way to avoid a watery, soggy dish. Keto Swaps: spiralized zucchini replaces wheat noodles entirely for a genuinely low-carb chow mein.
Nutrition
Calories: 232kcal | Protein: 20g | Fat: 12g | Fiber: 3g
Tried this recipe?Let us know how it was!