Makes 2 servings
Macros: 254 cal, fat 8g, carbs 21g, protein 27g, fibre 4g
For the sauce:
1/2 cup reduced sodium chicken broth
1 tbsp reduced sodium soy sauce
1 tbsp oyster sauce*
1/2 tbsp rice wine
1 tbsp cornstarch
For the zoodles:
2 medium zucchini, ends trimmed
8 oz skinless, boneless chicken breast, cut into thin short strips
sea salt, to taste
2 tsp olive oil, divided
3/4 cup sliced bok choy
1/2 cup sliced mushrooms such as shiitake
1/2 cup shredded carrots
3 scallions, sliced into 1-inch pieces on the diagonal
1/2 tbsp grated fresh ginger
2 garlic cloves, chopped
For the sauce – in a medium bowl, combine the chicken broth, soy sauce, oyster sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth.
Using a spiralizer fitted with a shredder blade, or a mandolin fitted with a julienne 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, bokchoy, 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.