- 1/2 cup reduced sodium soy sauce (I used Tamari)
- 1/2 cup reduced sodium chicken broth
- 1 tablespoon fish oil
- 1/2 tablespoon rice wine
- 1 tablespoon cornstarch
- 3 zucchini
- 8 ounces chicken breast, cut into strips
- 2 teaspoon coconut oil
- 3/4 cup slices bok choy
- 1/2 cup shredded carrots
- 5 scallions, cut into 1-inch pieces
- 1/2 tablespoon ginger
- 2 garlic cloves, chopped
- For the sauce – in a medium bowl, combine the chicken broth, soy sauce, fish sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth.
- Using a spiralizer fitted with a shredder blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.
- Season chicken with salt. Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the chicken. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside.
- Add the remaining oil, bok choy, mushroom, carrots, scallions, ginger and garlic. Cook until crisp tender, 2 to 3 minutes. Set aside with the chicken.
- Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.
- Add the chicken and vegetables to combine, then divide between two serving bowls.
the best part is the fresh veggies
I used lots of chicken :)
So many noodles. Secret tip: Dry them with paper towels.
I love this ginger paste, it's so much easier than grating ginger
Throw it all in one pot. Here's hoping I get that Wok we registered for!
Finished and ready to enjoy!