Chicken Lo Mein
This healthy Keto Chicken Lo Mein recipe includes tender noodles tossed with diced chicken for a taste of take-out without the price of eating out.
Lo mein is a Chinese dish that has been around for centuries. The dish was originally made with wheat flour noodles, which were cooked and then stir-fried with the meat and vegetables.
Over time, lo mein became popular throughout China and many different regional variations emerged. In some regions, lo mein was made with thicker, chewier noodles, while in others, it was made with thinner, tender noodles.
Lo mein became popular in the United States during the early 20th century, when many Chinese immigrants came to the country for work. These immigrants brought with them their culinary traditions, including the recipe for lo mein.
In the United States, lo mein became a staple of Chinese-American cuisine and is found along with other popular dishes such as fried rice and chow mein.
Noodle Preparation
If using the Hearts of Palm pasta, or Konjac noodles, your preparation is important in achieving a final result that blends well with all the flavors and doesn’t compete.
Always rinse your noodles well. For both hearts of palm and konjac, rinse and allow them to soak in water, sprinkled with salt for 10 minutes prior to a final rinse and straining excess water off. This allows the noodles to better absorb the flavorings that you will be adding to the dish.
For Zucchini noodles: Spiralize the zucchini, sprinkle with salt and allow the noodles to sit for 10 minutes before rinsing and straining.
If you choose to substitute shredded green cabbage, simply buy or pre-shred the cabbage and add it to the recipe when called for. Cabbage can give a slightly different flavor but in no way, overpowers the flavors.
Chicken For Lo Mein
The most cost-effective way to prepare this dish is with ground chicken or chicken thighs. Chicken thighs are higher in natural fat and are best for regular keto days. Chicken breasts and ground chicken breasts are best for leaner, higher-protein days. Always remember to create a fluctuation in calories and dietary fat with your ketogenic way of eating to continue fat loss, if you are uncertain how to do that, check out the Ultimate Fat Loss Revolution where we spend 8-weeks creating variations to turn your body into a fat burning machine.
Finding ground chicken can be difficult in several grocery store chains. Local meat processors are great for finding ground chicken at $2-$3 per pound vs a grocery store.
Preparing the Chicken Lo Mein
As you prepare the chicken lo mein, the most important part is to allow the noodles times to become tender. By cooking the meat partially, and then adding the noodles, you allow them to pick up the flavors and tenderize.
Replace the broccoli or omit it if desired. Our family prefers the dish with broccoli and peppers as it resembles a local restaurant’s version.
This dish is great for meal prep as it reheats very well, for a busy night meal already prepared.
Coconut Amino VS Soy Sauce in Chicken Lo Mein
Soy sauce is widely used in many recipes and as a condiment. While used in moderation, soy can be consumed, there is evidence that it interacts with estrogen receptors and potential impact on hormone levels.
The issue is that soy is in most food products on the market. It is a crop that attracts insects and pests and requires heavy use of insecticides to protect the crop from damage. Soy has been linked to decreased thyroid function in those who already have thyroid conditions or iodine deficiencies and should be avoided. Learn more here
Substituting with coconut amino is a great alternative but keep in mind that this substitute can be higher in carbs and does have a weaker flavor. Using it in a dish with multiple servings decreases the carbs. It is best to remember carb counts if using coconut amino as a dip for sushi etc.
Chicken Lo Mein
Equipment
- Cooktop
- Skillet
Ingredients
- 1.5 pounds Chicken Thighs or Ground Chicken
- 2 tbsp Sesame Oil, can substitute avocado oil or ghee
- 1 package Hearts of Palm Pasta noodles, like Palmini. Or substitute shredded green cabbage
- ½ cup Mushrooms, sliced and quartered
- ½ cup Red Bell Pepper sliced thin
- ¼ cup Onion, finely diced
- 2 Green Onions, diced
- 3 tbsp Coconut Aminos
- 1 tsp Fish Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Ginger, freshly grated
- 2-3 clove Garlic, minced
- 1 Salt and Pepper, to taste
- 2 cup Fresh Broccoli, optional
- 1 cup Radish blend microgreens, optional
Instructions
- Preheat skillet on medium-high heat
- Add the oil to pan and let heat for 1 minute
- Add garlic, onions, and chicken to the skillet, cook thouroughly
- Rinse noodles in water while chicken is cooking and add just before meat is fully cooked
- Cook meat and noodles for 10 minutes. If adding broccoli, add at this time.
- Add coconut aminos, fish sauce, rice vinegar, and grated ginger. Mix well to incorporate.
- Add diced green onions, mushrooms and red bell peppers, mixing to evenly distribute.
- Cook an additional 5 minutes or until peppers and mushrooms begin to soften. Turn off heat and stir lo mein.
- If using microgreens, add at this point. The heat from the dish will wilt the greens enough before serving.
Notes
