Chicken Lo Mein (Edit recipe)

Growing up Friday nights were for take out! This Chicken Lo Mein tastes better than take out and it's made with healthy ingredients. I used to love Chinese take out but it always made me feel sick after eating it so I have been recreating healthier versions like Beef & Broccoli, Sesame Chicken and I even made a Cauliflower Fried "Rice". You will just have to try them all and let me know your favorite!

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	316
Fat:	8 g
Carbohydrates:	27 g
Protein:	29 g
Cholesterol:	65 g
Sodium:	1095 mg
Fiber:	1 g
Sugars:	14 g
Calculated per serving.

by Penny's Primal

View original recipe

Serves: 4

Ingredients

1 lb Chicken Tenders, cut in bite size pieces
1 head Broccoli, large, cut into florets
1 cup Carrots, shredded or in sticks
5 Green Onion (Scallion), sliced, reserving green slices for garnish
14.1 oz Hearts of Palm Spaghetti, (1 can)
5 oz Water Chestnuts, (1 can, drained)
1/2 cup Coconut Aminos
1 Tbsp Arrowroot Powder
2 Tbsp Sesame Oil
3 cloves Garlic, minced
Salt and Pepper, to taste
Sesame Seeds, for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat sesame oil in a large fry pan.
Cook chicken over medium heat 2 minutes per side and move to a plate.
Add broccoli, carrots and onions to the pan stirring occasionally for 5 minutes.
Mix in a bowl, coconut aminos, garlic and whisk in arrowroot and set aside.
Add hearts of palm "spaghetti", chicken and chestnuts to the pan stirring to combine.
Add coconut aminos mixture.
Add salt and pepper to taste and simmer 5 minutes.
Garnish with green onions and sesame seeds.
Enjoy!