8 oz boneless, skinless chicken breast (cut into cubes)
1 cup bean sprouts
1/2 cup chopped mushrooms
1/2 cup thinly sliced zucchini
1/2 cup chopped scallions
1/4 cup shredded carrots
1/4 cup reduced sodium soy sauce
1 tbsp corn starch
1 chicken flavored bullion
2 Splenda packets
Instructions
Rinse and drain Tofu Shirataki noodles VERY well. Dry them
thoroughly, and run a knife or kitchen shears through 'em a few
times (so noodles aren't as long). Set aside.
To make sauce, combine soy sauce, cornstarch,
consommé/bouillon, and sweetener with 1/2 cup of hot water. Stir
well and set aside.
Bring a large pan or a wok sprayed with nonstick spray to
medium-high heat. Add chicken and all the veggies (the frozen
and the fresh ones). Stirring frequently, cook for 5 - 7 minutes
(until chicken is cooked throughout and frozen veggies are
heated).
Pour sauce into pan/wok, stir well, and continue to cook until
sauce has thickened. Lastly, add in the noodles, and cook until
entire dish is thoroughly mixed and heated. MAKES 4 SERVINGS
Originally Submitted
1/26/2012
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