Low Carb Chinese Chicken Lo Mein Stir Fry Recipe

Low Carb Chinese Chicken Lo Mein Stir Fry Recipe

July 21, 2019 11 By William Morgan


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. I hope
you enjoyed this video. If you did, please
like and consider subscribing. I’ll have
something new every week. Thanks for watching and I’ll see you next time!