Today marks week six of eating exclusively at home. That’s 126 meals! As you can imagine, I am constantly trying to come up with ways to make healthy quick and easy meals because there are many days I am too busy to cook or just too busy to care lol. I rely a lot on salad mixes and grilling. I find that grilling = less dishes and you can cook your veggies and protein in one fell swoop. This 15-minute Zoodle Chicken Lo Mein was my answer last night!
My quest to eat at home really came down to wanting to eating healthy overall. I am not on a diet per say, but I am focused on consuming whole foods that are just good for me. I have more control over “good” food when I am putting them together at home. Even though a grilled chicken salad from Chik-fil-a is relatively healthy and convenient on my way home, I have zero comfort in how many hormones and steroids are in their chicken.
Eating at home doesn’t always have to equate to cooking. There are a lot of items you can get at the grocery store to make semi-homemade meals. Although, there are a few convenient items I am staying away from too.
CONVENIENT MEALS TO AVOID
- Deli meats (nitrates, preservatives and lots of sodium). Boars Head Simplicity line is pretty legit though for days when I’m craving a turkey sandwich
- Rotisserie chicken. Unless it’s the organic type without preservatives like carageenan. Stay away from Costco rotisserie chicken. Not only has the texture gotten “weird” over the past few years, it has carageenan.
- Packaged snacks that are nothing more than empty calories and leave me hungry.
MY GO-TO’S:
- Pre-made salad kits (Taylor Farms are my fav.)
- Bird’s Eye vegetable pastas – surprising, I know! (every grocery store frozen aisle)
- Bell & Evans coconut breaded chicken tenders (frozen – Whole Food)
- Blake’s Chicken Pot Pie (every grocery store frozen aisle)
It’s hard to believe that this entree is nothing more than a big plate of fresh vegetables, stir fried for just a few quick minutes. I like to shorten the cooking time as to keep the veggies still Al dente. I don’t like to cook all the nutrients out of them.
The zucchini noodles cook very quick and will continue to soften after its’ removed from the heat, so be sure to pull them a tad early, even if they look a little hard still. Trust!
Looking for a healthy, low carb dessert to add a sweet finish this meal? Check out my Keto-Friendly High Protein Chocolate Mug Cake here.
I hope you enjoy this Zoodle Chicken Lo Mein recipe as much as I did. Be sure to leave your questions/comments below and be sure to tag me on IG if you make this recipe using @badbatchbaking and #badbatchbaking.
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15-Minute Zoodle Chicken Lo Mein (Keto-Friendly)
Description
Deliciously saucy lo mein using zoodles for a low carb spin on a classic takeout meal. This recipe is keto-friendly and ready in just 15-minutes!
Ingredients
Lo Mein Ingredients
- 2 boneless chicken breasts, sliced into thin pieces
- 2 tablespoons, peanut oil or vegetable oil
- 1 teaspoon toasted sesame oil
- 5 garlic cloves, mined
- 1-inch ginger, grated
- 1/2 onion, sliced thin
- 2 carrots, peeled and cut into matchsticks (sub broccoli, bok choy, green beans, etc. for lower carbs)
- 1 red bell pepper, sliced
- 6 green onions, sliced into 2″ pieces
- Two, 10 oz. packs of zucchini noodles (or about 5 zucchini if using a spiralizer) thoroughly dried off to prevent a watery dish.
Sauce Ingredients
- 6 tablespoons low sodium soy sauce or tamari
- 6 teaspoons corn starch
- 1.5 tablespoon mirin or Chinese cooking wine (shaoxing wine)
- 1.5 tsp granulated sugar (or alternative sweetener like Swerve, if keto)
- 1 teaspoon toasted sesame oil
- ground pepper
Instructions
- In a bowl, mix together soy sauce and corn starch. Mix well until no longer lumpy. Add all remaining sauce ingredients.
- Put sliced chicken into a ziplock bag or bowl and to it, add 1 tablespoon of the sauce. Toss to coat then set aside for a quick marinade while preparing vegetables.
- In a wok or heavy bottomed skillet, heat the oils over medium-high heat. Add the onion, ginger and garlic and stir for 30 seconds.
- Add the chicken (and the sauce it’s sitting in) to the skillet spreading evenly. Cook for just 1-2 minutes, flipping half way through.
- Add carrots red pepper and continue to cook for about two minutes.
- Add the zoodles and sauce, tossing with tongs or two wooden spoons to thoroughly incorporate all ingredients. Cook just 2 minutes, until the zoodles are just starting to get tender. Be careful not too overcook as they will keep cooking after you remove from the heat.
- Remove from the heat, add green onions and serve immediately.
Notes
Preparing all vegetables, garlic and ginger is necessary before you start cooking as the process moves very fast!
Adapted from Recipe Tin Eats.
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