Chicken Lo Mein
1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • ¼ tsp ground black pepper • 1¾ lbs. boneless skinless chicken breasts, thinly sliced • 2 tsp peeled and minced fresh ginger root • 1 garlic clove, minced • 4 oz. fresh mushrooms (any kind), sliced • 2 tbsp oyster sauce • 1 medium red bell pepper, seeds and membranes removed, sliced • 2 scallions, trimmed and sliced with white and green parts separated • 2 tsp sesame oil, divided • 2 tbsp sesame oil • 2 tbsp soy sauce • 3 cups zucchini “noodles”
Directions:
1. In a large wok or skillet, heat one teaspoon sesame oil over medium-high heat. Add the sliced chicken, season with black pepper, and cook until chicken is done (internal temperature 165⁰F). Remove from wok or skillet and set aside.
2. While the chicken cooks, prepare the sauce by combining the soy sauce, oyster sauce, and 2 tablespoons sesame oil in a bowl and whisking together. Set aside.
3. With the same wok or skillet used to cook the chicken, heat one teaspoon sesame oil and add the garlic, ginger, and white spring onion pieces; cook until fragrant, about one minute. Add the mushrooms and bell peppers and continue to cook until just tender, about 3 minutes. Add zucchini “noodles” and toss to combine.
4. Pour in the sauce and add the chicken; cook until zucchini is tender and mixture is heated through, about 3 to 5 minutes.
5. Garnish with green parts of scallions.
