Keto Chicken Chow Mein
April 19, 2022
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Ingredients
Sauce and Marinade:
- 2 Tablespoons oyster sauce , can sub with Primal Kitchen’s No Soy Teriyaki Sauce for paleo / Whole30 / keto
- 3-4 Tablespoons LOW sodium soy sauce , can substitute with gluten free tamari or coconut aminos for paleo-friendly version
- 1-2 teaspoon honey , sub with preferred liquid sweetener for keto / low carb OR apple juice or homemade date paste for whole30
- 1 Tablespoon arrowroot starch , can substitute with tapioca starch or with 1/2 tsp xanthan gum for low carb / keto. If not Whole30, keto or paleo, can use corn starch also.
- 2 teaspoons sesame oil
- 1 teaspoon rice wine or dry sherry , leave out for Whole30 / paleo or if you don’t have it in your pantry already
- 1/8 teaspoon ground white pepper or red pepper chili flakes
- salt and black pepper , to taste
- 1-2 teaspoons red pepper chili flakes or Sriracha , optional
- 1 Tablespoon water , as needed to thin out sauce
For the Noodles:
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- 6-8 ounces (225 grams) refrigerated / fresh chow mein or egg noodles see photos in post; OR can also use cooked dry chow mein, yakisoba or ramen noodles (can also use very thin cooked pasta if needed) – For grain-free diets these can be swapped with Jovial Grain-Free Cassava Spaghetti Pasta , Cappello’s Grain Free Spaghetti Almond Flour Pasta or Palmini Noodles made from Hearts of Palm Pasta. Vegetable noodles work, too, like cooked spaghetti squash noodles or zucchini noodles
- 1 boneless skinless chicken breast or thighs about 1/3 lb., cut into 1” chunks
- 2 Tablespoons cooking oil
- 2 garlic cloves , minced
- ½ teaspoon minced fresh ginger
- 1 cup shredded Napa cabbage , mixed cabbage slaw, bok choy or snap peas would work as well
- 1/3 cup shredded or julienned carrots
- 2 green onions , cut into 2-inch length
- 1/3 cup mung bean sprouts , rinsed and drained
- Sesame seeds for garnish
For Meal Prep:
Instructions
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In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.
- Heat oil in a non-stick pan or wok over medium-high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.
- Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out the sauce, as needed.
- Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.
- For meal prep – divide into even portions in containers and store in the fridge for up to 4 days. Reheat any leftovers in the microwave or on the stovetop.
Recipe Notes
*Chicken can be swapped out for turkey, beef or tofu.
*Broccoli, spinach, snap peas or bok choy can be used instead of cabbage
