If you’re looking for a delicious and easy low-carb meal, look no further than our Keto Chicken Lo Mein. Bursting with flavors, this keto-friendly dish will satisfy your cravings while keeping your carb count in check. With a few simple ingredients, you’ll have a delightful meal ready in no time!
Thank you for reading this post, don't forget to subscribe!
Growing up, my family always loved Asian cuisine. My mother had a knack for recreating restaurant favorites at home. Her lo mein was always a hit, especially on busy weeknights. This keto version is inspired by her classic dish, with a few tweaks to make it low-carb without losing its authentic taste. Every time I cook this, it reminds me of those joyful dinners we shared.
Why You’ll Love This Recipe
This Keto Chicken Lo Mein is not only delicious but also quick and easy to make, perfect for those weeknights when you’re short on time. It’s a one-pan wonder, minimizing cleanup. Plus, it’s adaptable to your taste preferences—up the spice or swap the vegetables to make it your own. Most importantly, it’s a guilt-free indulgence for those on a keto diet.
Ingredients Notes
Our recipe features chicken breast, a lean protein that cooks quickly and complements the dish beautifully. You can substitute tofu for a vegetarian option. We use spiralized zucchini as a noodle alternative, providing a low-carb base while keeping the texture. For added flavor, use sesame oil, soy sauce, and a dash of ginger. Fresh ingredients will ensure the best results.
Recipe Steps
Step 1
Begin by slicing your chicken breasts into thin strips for quicker cooking. Season them with salt and pepper.
Step 2
Heat sesame oil in a large skillet over medium heat. Add the chicken and cook until it’s golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Step 3
In the same skillet, add minced garlic and diced ginger; sauté for about 30 seconds until fragrant.
Step 4
Add your spiralized zucchini to the skillet and stir-fry for 2-3 minutes. Then, return the chicken to the pan.
Step 5
Stir in soy sauce and any additional preferred vegetables, such as bell peppers or carrots. Cook for another 2 minutes, ensuring everything is well combined. Serve hot.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked dish. When reheating, it’s best to do so on the stove to maintain the texture of the zucchini noodles.
Variations & Substitutions
Consider swapping chicken with shrimp for a seafood twist or add some spice with crushed red pepper flakes. For a nutty flavor profile, top with some chopped peanuts or almonds. To accommodate dietary restrictions, use tamari instead of soy sauce for a gluten-free version.
Serving Suggestions
This dish is perfect for lunch or dinner. Serve it in shallow bowls to showcase the vibrant colors and pair it with a side salad of mixed greens to complete the meal. For a chic presentation, garnish with freshly chopped scallions or sesame seeds.
Frequently Asked Questions
Can I use other types of meat besides chicken?
Absolutely! This recipe is quite versatile. You can substitute the chicken with beef strips, pork, or even keep it vegetarian with tofu or tempeh for a different protein source.
What if I don’t own a spiralizer?
No worries! Many grocery stores offer pre-spiralized vegetables. Alternatively, you can use a julienne peeler or simply slice the zucchini into thin strips using a sharp knife.
How can I prevent the zucchini noodles from getting soggy?
The key is to cook the zucchini quickly over medium heat, just enough to warm them through. Overcooking will result in mushy noodles. Always add them towards the end of the cooking process.
15-Minute Zoodle Chicken Lo Mein: Best Keto Swap You'll Love!
Ingredients
Main Ingredients
- 2 pounds boneless chicken thighs sliced into thin strips
- 3 tablespoons olive oil
- 5 cloves garlic minced
- 1 inch fresh ginger grated
- 1 medium white onion sliced thin
- 2 cups sliced bell peppers any color works
- 3 zucchini spiralized into noodles
- 1 cup snap peas trimmed
Sauce Ingredients
- 6 tablespoons soy sauce or tamari for gluten-free
- 2 teaspoons honey or sugar substitute for keto
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ground black pepper
Instructions
Preparation Steps
- In a bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, and black pepper. Set aside.
- Heat olive oil in a wok over medium heat. Add garlic and ginger, stir-fry for 30 seconds.
- Add the chicken strips to the wok. Cook until browned and cooked through, about 5 minutes.
- Add onions and bell peppers to the wok, stir-fry for about 3 minutes until tender-crisp.
- Add the zucchini noodles and snap peas, stir in the sauce. Toss everything until well coated with sauce and heated through.
