Chicken Chow Mein | Paleo Leap
With 17 ingredients you would expect this meal to be time consuming to prepare and cook, yet it can be accomplished from start to plate in three quarters of an hour. In the case of chicken chow mein, a bundle of small ingredients means exciting diversity, yet the recipe is not so strict that you have to include every single item – if you plan your meals ahead, chances are good that you will be buying plenty of vegetables anyhow, and broccoli, peppers, carrots, onion or ginger are always healthy foods to have close at hand.
Chow mein is a classic Chinese dish with fried egg noodles, meat (usually chicken), onions and celery. It can be crispy or soft and soy sauce is always present, though you can use coconut aminos instead, to keep the meal free from gluten and soy. In this Paleo-style chicken chow mein you can leave out the egg noodles and bring in a nutritious spiralized zucchini in its place. After all, the more veggies you eat, the better your food tastes, and the healthier you will be.
While you are at it, you could also whip up a generous amount of egg foo young to use up any leftover bean sprouts, or take your trusty food processor out of hiding and slice up a bunch of cabbage for a tantalizing Chinese chicken salad to refrigerate and take to work the following day. Now you can make your own organic, grain-free, Chinese take-out food at home, and eat it all up too!
Chicken Chow Mein Recipe
Serves: 4Prep: 25 minCook: 20 min
Values are per portion. These are for information only & are not meant to be exact calculations.
Add to Meal Plan
2 chicken breasts, sliced
1 cup broccoli, cut into small florets
1 bell pepper, sliced
1/2 cup carrots, shredded
1 cup bean sprouts
2 zucchinis, spiralized
2 celery stalks, diced
1 onion, sliced
2 garlic cloves, minced
1 tbsp. fresh ginger, minced
1/4 cup coconut aminos
1/2 cup chicken stock
1 tbsp. rice wine vinegar
1 tbsp. raw honey
2 tbsp. coconut oil
1 green onion, thinly sliced
Sea salt and freshly ground black pepper
In a bowl combine the coconut aminos, chicken stock, vinegar and honey – set aside.
Melt coconut oil in a large skillet over medium-high heat.
Season the chicken breasts to taste with salt and pepper.
Cook the chicken 2 to 3 minutes per side – then set aside.
Add the garlic, onion, ginger to the same skillet used for the chicken and cook 1 to 2 minutes, or until soft.
Add the carrot, bell pepper, broccoli and celery and cook another 4 to 5 minutes.
Pour in the coconut amino sauce, and toss everything until well combined.
Bring the chicken back to the skillet, and top with the zucchini and bean sprouts.
Cook until zucchini noodles soften, 3 to 5 minutes.
Serve topped with green onions and fresh cilantro.
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