Chicken Zoodle Lo Mein For Two

• For the sauce:
• 1/2 cup reduced sodium chicken broth*
• 1 tbsp reduced sodium soy sauce (use tamari for gluten free*)
• 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
• kosher salt, to taste
• 2 tsp grapeseed or canola 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

1. Directions:
2. 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.
3. 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.
4. 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.
5. 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.
6. Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.
7. Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.
8. Add the chicken and vegetables to combine, then divide between two serving bowls.

chicken broth, soy sauce, oyster sauce, rice wine, cornstarch, zoodles, zucchini, skinless, kosher salt, canola oil, choy, mushrooms, carrots, scallions, ginger, garlic

Taken from www.epicurious.com/recipes/member/views/chicken-zoodle-lo-mein-for-two-53085021 (may not work)