Easy Keto Chicken Chow Mein

Introduction:

In this recipe, we're giving a healthy twist to the classic Asian dish, Chicken Chow Mein, by adding zucchini noodles. Packed with flavor and low in carbohydrates, this keto-friendly version is perfect for a quick and nutritious weeknight dinner. With thinly sliced Lilydale Free Range Chicken Thigh, a variety of vegetables, and a delicious blend of seasonings, this dish is both satisfying and nourishing. Let's dive into the recipe and discover how to make this easy and tasty keto Chicken Chow Mein.

Ingredients:

- 2 tbsp peanut oil

- 500g Chicken Thigh, thinly sliced

- 250g broccoli, cut into florets

- 4 garlic cloves, thinly sliced

- 1 long fresh red chili, & chopped

- Extra fresh chili, finely chopped, to serve

- 1/4 small red cabbage, sliced

- 250g zucchini noodles

- 110g (2 cups) trimmed bean sprouts

- 60g (1/2 cup) roasted unsalted cashew nuts

- 2 tbsp gluten-free soy sauce

- 2 tsp sesame oil

- Fresh coriander sprigs, to serve

Recipe Notes:

1. Many people often discard the broccoli stem, but it is perfectly edible. Make sure to finely slice it so that it cooks in the same time as the florets, adding extra texture and nutrition to the dish.

2. If you don't have ready-made zucchini noodles, you can make your own using a spiralizer. Alternatively, you can use sweet potato or carrot noodles. Just remember to slightly increase the cooking time until they are tender.

Instructions:

Step 1: Prepare the Ingredients

Gather all the ingredients and have them ready for cooking. Thinly slice the Lilydale Free Range Chicken Thigh and cut the broccoli into florets. Finely slice the garlic cloves and the deseeded long fresh red chili. Chop some extra fresh chili for serving, if desired. Slice the red cabbage, trim the bean sprouts, and measure the roasted unsalted cashew nuts. Set aside the gluten-free soy sauce, sesame oil, and fresh coriander sprigs for garnishing.

Step 2: Cook the Chicken

Heat 1 tablespoon of peanut oil in a large frying pan or wok over medium-high heat. Add the thinly sliced chicken thigh and cook until it is browned and cooked through. This should take about 5-6 minutes. Remove the chicken .

Step 3: Sauté the Vegetables

In the same pan, add another tablespoon of peanut oil and heat it over medium-high heat. Add the sliced garlic and chopped red chili, and sauté for about 1 minute until fragrant. Next, add the broccoli florets and sliced red cabbage to the pan, and stir-fry for approximately 3-4 minutes until the vegetables are slightly tender but still crisp.

Step 4: Add the Zucchini Noodles and Bean Sprouts

Now, add the zucchini noodles and trimmed bean sprouts to the pan. Continue stir-frying for another 2-3 minutes until the zucchini noodles are just tender. Be careful not to overcook them, The bean sprouts should retain their crunchiness.

Step 5: Combine the Ingredients

Return the cooked chicken to the pan with the vegetables and noodles. Add the roasted unsalted cashew nuts and drizzle the gluten-free soy sauce and sesame oil over the ingredients. Toss everything together to combine and coat the flavors evenly. Cook for an additional 1-2 minutes

Step 6: Serve