Chicken and Vegetable Lo Mein
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 565 |
| Fat: | 24 g |
| Carbohydrates: | 51 g |
| Protein: | 44 g |
| Calculated for total recipe. | |
Homemade Chinese food was a frequent request for dinner when I was growing up. After going primal, I began to miss some of my favorite Chinese dishes. This recipe brings some familiar Eastern flavors together for a fabulous reinterpretation of chicken and vegetable lo mein.
Serves: 4–6
Serves: 4–6
Ingredients
- 1 Tbsp 1 Tbsp Sesame Oil, toasted
- 1 Tbsp 1 Tbsp Garlic, minced
- 1 Tbsp 1 Tbsp Ginger Root, minced
- 1 lb 1 lb Chicken Breast, Skinless , cubed
- 1/2 cup 1/2 cup Water Chestnuts
- 2 cup 2 cup Broccoli, chopped
- 1/2 cup 1/2 cup Shiitake Mushrooms, stems removed and cut in half
- 1/4 cup 1/4 cup Almonds, chopped
- 1/4 cup 1/4 cup Celery, chopped
- 1/4 cup 1/4 cup Green Onion, chopped
- 2 cup 2 cup Shredded Green Cabbage
- 1/4 cup 1/4 cup Coconut Aminos
- 1 tsp 1 tsp Sesame Seeds
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 wok or skillet over high heat.
- Add sesame oil, minced ginger and garlic, and sauté for 1 minute to allow the flavors to infuse the oil.
- Add chicken to the wok, and cook, stirring frequently for 3–4 minutes, or until the chicken is mostly cooked.
- Add in broccoli, water chestnuts, celery, and shiitake mushrooms; sauté for 2 minutes.
- Add in almonds, cabbage, and green onion.
- Pour in coconut aminos (2–4 tbsp).
- Cook 2–3 minutes, until cabbage softens a little.
- Remove from heat, and garnish with sesame seeds.
Notes
Alternative protein options for this dish would be beef, bison, pork, or shrimp. All would be delicious!
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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amdole April 9, 2012 
Veronica May 1, 2012 
LaurieS31 May 7, 2012 
LaurieS31 May 30, 2012 
essiesue89 October 9, 2012 
RosiePosie
Supporting Member March 8, 2013
This is a favorite of ours! We make a double batch and enjoy leftovers for lunch. Seriously delicious and so, so, so healthy! LOVE it!
This is a great tasting, easy meal! I like to get all the prep-work done in the morning – then when I get home from work, dinner can be ready in no time.
Yummy! Very quick and easy to make… with only one pot to clean. I love this as a weeknight go-to meal. Prep all your veggies before you start cooking, the process goes quickly.
I marinated my diced chix with Sesame oil, olive oil, black pepper, diced onion and garlic (3 hrs) then emptied it all into the very hot wok. Added LOTS of crushed red pepper and a dash of Fish sauce to the dish. Omitted the celery (didn’t have any) as well as the Almonds (husband dislikes nuts in his food). He could not stop telling me how absolutely delicious it was. Thank you so much for this recipe. Oh and didn’t have CoCo aminos so I used Gluten-free soy sauce. Thanks again!!!!
This meal is now one of my favorites! So easy to make and smells awesome! I had enough left over for lunch at work and all my co-workers kept asking “What smells so good?”. Of course I had to brag…
This is soooo yummy! I made it tonight for dinner and it was a hit
It was simple to make too. I’ve been doing low carb for the past year and recently have been reading up on paleo/primal etc. and I have to admit the lack of dairy freaked me out (dairy is the main reason I can survive doing low carb haha), but this was so good I didn’t even miss it. I can’t wait to try more of your recipes. Thank you so much for sharing them!!