Easy Chicken Chow Mein Zoodles with veggies and zucchini noodles is a clean, light and refreshing yet comforting dinner recipe! This simple low-carb meal takes hardly any time to prepare and is a marvelous alternative to ordering takeout.
Whether you grow a home garden and have an infestation of zucchini, are simply obsessed with zoodles, or could destroy a plate of Chow Mein any day of the week, this healthier Chicken Chow Mein Zoodles is here to serve!
An array of color and flavor from fresh vegetables swaddled in that perfectly umami, tangy sweet Chow Mein sauce along with the lean protein from the chicken makes for one of those meals that simply leaves you feeling satisfied and happy.
Plus, it’s easy to make!
I mean the most difficult part is zoodling the zucchini and we all know how simple that is!
While this is far from a traditional chicken Chow Mein recipe, it does hit the spot when you’re looking for something that is both clean and flavorful. It checks all the comforting boxes!
My brother has been growing an assertive vegetable garden the last two summers and his zucchini are FLOURISHING!
To the extent that this year, he moved the zucchini to their very own section of the garden, far, far away from all the other veggies because last year they took over the planter boxes (rookie mistake…we’ve all been there ;).
This to say, our Chicken Chow Mein Zoodles are brought to you fresh from my brother’s garden. Toss in any vegetables you like to mix it up!
Time to chat about the ingredients for this recipe!
Ingredients for Chicken Chow Mein Zoodles:
For the Chow Mein Sauce: liquid aminos (or coconut aminos), oyster sauce, rice vinegar, garlic, pure maple syrup, and tapioca flour gives us the iconic Chow Mein flavor we seek! The tapioca flour helps thicken the sauce, but it is optional. If you don’t have it on hand, skip it or replace it with cornstarch.
Traditional Chicken Chow Mein sauce includes regular soy sauce and cane sugar, which we swap for liquid aminos and pure maple syrup to keep it gluten-free and refined sugar-free.
For the Chicken Chow Mein: Chicken breast (or chicken thighs), zucchini, carrot, red onion, bell pepper, and green onion. You can choose any vegetables you want instead of the carrot, red onion and bell pepper. Snap peas, celery, and broccoli work marvelously too!
How to Make Chicken Chow Mein Zoodles:
Spiralize your zucchini!
Prepare the Chow Mein sauce. Blend all of the ingredients together in a blender or whisk them well in a measuring cup until combined.
Heat the avocado oil over medium-high and add the chicken. Cook just until the chicken has browned slightly, about 2 minutes. Add the zucchini noodles, stir well and allow them to cook until they begin to leach a lot of liquid, about 5 minutes, stirring occasionally.
Add the remaining ingredients (including the sauce) and stir well. Cook at a full boil, stirring occasionally, until the liquid has thickened and all of the vegetables have reached your desired level of doneness.
Serve and enjoy!
More Zoodle Recipes:
- Avocado Pesto Zoodles with Spinach and Sun-Dried Tomatoes
- Keto Shrimp Scampi with Zucchini Noodles
- Asian Turkey Burgers with Zucchini Noodles
- Vegan Red Curry Zucchini Noodle Bowls
- Thai Zucchini Noodles
Zoodle it up!
Chow Mein Sauce:
- 5 Tbsp liquid aminos or coconut aminos
- 2 Tbsp oyster sauce*
- 1 Tbsp rice vinegar or cider vinegar
- 1 clove garlic
- 2 tsp pure maple syrup, optional**
- 1 tsp tapioca flour, optional
- 1 1/2 tsp sesame oil
Zoodle Chow Mein
- 2 Tbsp avocado oil
- 1 large boneless skinless chicken breast
- 5 zucchini squash, spiralized
- 1 large carrot, grated
- ½ cup red onion, sliced
- 1 red bell pepper, color of choice (I use ½ red and ½ yellow)
- 3 stalks green onion, chopped
- 2 tsp sesame seeds, optional
- Spiralize the zucchini.
- Prepare the chow mein sauce. Blend all of the ingredients together in a blender or whisk them well in a measuring cup until combined.
- Heat the avocado oil over medium-high and add the chicken. Cook just until the chicken has browned slightly, about 2 minutes. Add the zucchini noodles, stir well and allow them to cook until they begin to leach a lot of liquid, about 5 minutes, stirring occasionally.
- Add the remaining ingredients (including the sauce) and stir well. Cook at a full boil, stirring occasionally, until the liquid has thickened and all of the vegetables have reached your desired level of doneness.
- Serve and enjoy!
*replace the oyster sauce with 1 tsp fish sauce or 1 tablespoon hoisin sauce.
**Omit the pure maple syrup to make recipe Whole30 compliant
Nutrition InformationYield 2 Serving Size 1 of 2
Amount Per Serving Calories 519Total Fat 23gCarbohydrates 12gNet Carbohydrates 7gFiber 5gProtein 60g