Paleo Chicken Chow Mein

15 30 445
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Paleo Chicken Chow Mein
Health Rating
This Whole30-friendly Paleo Chicken Chow Mein is a delicious and healthy weeknight meal that uses spiralized sweet potato in place of noodles!

Ingredients


454 gm Chicken thighs, boneless, skinless (cut into bite-sized pieces)
5 tbsp Avocado oil
2 tbsp Coconut aminos, Coconut Secret
1 tsp Balsamic vinegar (aged)
1 tsp Fish sauce
1/2 tsp Sesame oil
2 tsp Arrowroot flour
454 gm Sweet potato (white Hannah sweet potato; or 6 medium carrot peeled and spiralized)
1 pinch Kosher salt
1 small Yellow onion (halved and thinly sliced)
114 gm Shiitake mushrooms, raw (stemmed and sliced thinly)
1 piece, 1-inch Ginger root (peeled and cut into thin coins)
2 green onion (stem) Green onion, scallion, ramp (cut diagonally into 1/2-inch segments)
142 gm Baby spinach
1/2 tsp Red pepper flakes (crushed)

Instructions


  1. Place the chicken pieces in a medium bowl. Pour in 1 tablespoon avocado oil and 1 tablespoon coconut aminos. Add the aged balsamic vinegar, fish sauce, sesame oil, and arrowroot powder. Stir well to combine, and set aside.
  2. Next, heat a large skillet over medium heat. When the skillet is hot, Add 2 tablespoons of avocado oil. Once the oil is shimmering, add the spiralized sweet potato noodles (swoodles!) in a single layer.
  3. Fry undisturbed for 2 to 3 minutes so that some of the swoodles start to brown and crisp. (But don’t let the swoodles burn!)
  4. Sprinkle on ½ teaspoon of salt, and carefully flip the swoodles over. Cook the swoodles undisturbed for another 2-3 minutes. Transfer the swoodles to a serving dish.
  5. Heat the now-empty skillet over medium-high. Then, add 2 tablespoons of avocado oil. Once the oil is hot, add the thinly sliced onions and sauté with a liberal sprinkle of salt. Cook for 3 to 5 minutes or until softened.
  6. Toss in the mushrooms, ginger slices, and another sprinkle of salt. Stir-fry for about 2 minutes or until the mushrooms are cooked and the ginger is fragrant. If the pan is looking a little dry, feel free to add another tablespoon of oil.
  7. Add the chicken and cook, stirring, until no longer pink.
  8. Stir in the scallions and the spinach. Season the meat ’n veggies with 1 tablespoon coconut aminos and red pepper flakes. Taste and adjust the seasoning as needed.
  9. Once the spinach is wilted, plate the chicken and veggies atop the swoodles.

Notes:

Chicken

is a great source of lean protein which is needed for muscle growth and repair!

Vegetables

provide key vitamins and minerals needed for good health and maintenance of the body!


Nutrition Facts

Per Portion

Calories 445
Calories from fat 218
Calories from saturated fat 29.3
Total Fat 24.2 g
Saturated Fat 3.3 g
Trans Fat 0
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 14.0 g
Cholesterol 82 mg
Sodium 576 mg
Potassium 971 mg
Total Carbohydrate 32 g
Dietary Fiber 5.3 g
Sugars 6.5 g
Protein 25.2 g

Dietary servings

Per Portion


Meat 1.3
Vegetables 3.7

Energy sources


Pygal28%448.2055673769937139.790733759790249%364.4965151954099281.369580634120523%322.62164978876876128.6088302028251728%49%23%CarbohydratesFatProtein
Recipe from:
Lunch
Main