Lo Mein Zoodles and Chicken

I know what you're thinking, chinese food again Kristen, really? And the answer is yes! I love chinese food, especially when it's semi-healthy and super delicious. I got this recipe from Skinnytaste, one of my favorite recipe websites. I left out the mushrooms because I used them the night before, whoops! Enjoy everyone, I promise you'll love this!

Ingredients:
Sauce

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

Zoodles

3 zucchini
8 ounces chicken breast, cut into strips
salt
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

Directions:

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.
Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.
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.