Steps to Make Any-night-of-the-week Chicken Zucchini So Low Mein

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken zucchini so low mein. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Chicken Zucchini So Low Mein is among the favorite food menus that have been sought by many people people from the internet. When you are the individual who is seeking the recipe information, then this can be a right website page. We convey the steps to how to cook combined with the ingredients needed. Make sure you also display related videos as additional information.

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Chicken Zucchini So Low Mein

To get started with this particular recipe, we must first prepare a few components. You can cook Chicken Zucchini So Low Mein using 12 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Chicken Zucchini So Low Mein

  1. You need 2 T of reduced-sodium soy sauce.
  2. Get 1 packet of natural no-calorie sweetener.
  3. Prepare 1 tsp of sesame oil.
  4. Make ready 1/2 tsp of crushed garlic.
  5. Prepare 1/2 tsp of onion powder.
  6. Get 20 oz of spiralized zucchini, 2-3 medium.
  7. You need 8 oz of boneless, skinless chicken breast, cut into small pieces.
  8. Make ready 1/4 tsp of garlic powder.
  9. Get 1 c of frozen Asian-style Stir-fry vegetable.
  10. Make ready 1 c of bean sprouts.
  11. Make ready 1 c of mushrooms, quartered.
  12. It's 1/4 c of scallions, chopped.

Chicken Zucchini So Low Mein instruction manuals

  1. Sauce: in small bowl, combine soy sauce, sweetener, sesame oil, crushed garlic and 1/4 tsp onion powder. Mix well..
  2. Spray wok or large skillet with cooking spray and heat over medium-high heat. Add chicken and sprinkle with garlic powder and 1/4 tsp onion powder. Add frozen veggies, sprouts and mushrooms. Cook and stir about 5 min, until chicken no longer pink and veggies are hot and tender..
  3. Add zucchini noodles and scallions. Cook and stir until hot and slightly tender, about 3 min. Drain excess liquid. Add sauce and stir until evenly coated and mostly absorbed, about 2 min..

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