Chicken Zucchini Noodles

Using zucchini noodles as a low-carb alternative to traditional rice noodles. Packed with lean chicken breast (or shrimp) and a medley of fresh vegetables like carrots, cabbage, and green beans, it’s lightly tossed in a savory soy-based sauce with a hint of citrus. Garnished with green onions and lemon wedges, this dish is flavorful, nutritious, and perfect for a guilt-free meal.

Ingredients:

• 2 medium zucchini, spiralized into noodles (or 8 oz rice noodles for a traditional option)

• 1/2 lb (225g) lean chicken breast or shrimp, sliced into bite-sized pieces

• 1 tablespoon sesame oil or olive oil

• 3 cloves garlic, minced

• 1 small onion, sliced

• 1 cup shredded carrots

• 1 cup thinly sliced cabbage

• 1/2 cup green beans, trimmed and sliced

• 1/4 cup low-sodium soy sauce

• 2 tablespoons oyster sauce (or hoisin sauce for a vegetarian option)

• 1 teaspoon fish sauce (optional)

• 1/2 teaspoon black pepper

• 1/2 lemon, juiced

• 2 green onions, chopped

• Lemon wedges for garnish

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Instructions:

1. Prepare the Zucchini Noodles:

   • If using zucchini noodles, lightly steam them for 2-3 minutes or sauté briefly until tender but not mushy. Set aside.

   • If using rice noodles, cook them according to package instructions, drain, and set aside.

2. Cook the Protein:

   • Heat half the sesame oil in a large skillet or wok over medium heat.

   • Add the chicken or shrimp and cook until fully cooked. Remove from the pan and set aside.

3. Stir-Fry the Vegetables:

   • In the same skillet, add the remaining sesame oil. Sauté garlic and onion until fragrant.

   • Add carrots, cabbage, and green beans. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

4. Add the Sauce:

   • In a small bowl, mix soy sauce, oyster sauce, fish sauce (if using), and black pepper.

   • Pour the sauce into the skillet and toss with the vegetables.

5. Combine Everything:

   • Return the cooked protein to the skillet.

   • Add the zucchini noodles (or rice noodles) and toss everything together to combine. Cook for 1-2 minutes to heat through.

6. Serve:

   • Transfer the pancit to a serving platter, squeeze fresh lemon juice over the top, and garnish with green onions and lemon wedges.