This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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!
1 lb chicken tenders, cut in bite size pieces, I like Butcher Box
1 large head broccoli, cut into florets
1 cup carrot sticks or shredded carrots
5 green onions sliced, reserving green slices for garnish
1 14.1 oz can hearts of palm "spaghetti", I like Julias Farm
1 can water chestnuts, drained
1/2 cup coconut aminos
1 tblsp arrowroot powder
2 tblsp sesame oil
3 cloves garlic, minced
salt & pepper to taste
sesame seeds for garnish
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.
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 fir 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.