Remake classic lo mein with high-fiber zucchini noodles. Chicken zoodle lo mein is just as delicious and the perfect takeout copycat.

Keto Chicken Lo Mein

Before I was on the keto diet, one of my favorite things to order from Chinese delivery was chicken lo mein. If I’m honest, this is still one of my favorite things, which is why I knew I had to create a low-carb version.

I made shrimp lo mein with shirataki noodles before and wanted to try something different with the chicken. Chicken is a classic dish that you’ll find on almost every Chinese menu. I recreated the sauce so that it is almost identical to the takeout version.

Make this once and you’ll definitely want to make it again.

Low-Carb Lo Mein

The best thing about this low-carb low mein is the tangy sauce. The secret is the salty oyster sauce and spicy ground ginger. I used coconut aminos instead of soy sauce because soy sauce is known for containing trace amounts of carbs and gluten.

If your lo mein isn’t thick enough, add a touch more xanthan gum. This little ingredient is amazing as thinking sauces and gravies.

Zoodle Lo Mein

What I love about using zucchini noodles is that they add a unique flavor to the dish. Zucchinis are mild green veggies and you can find them all over farmer’s markets every spring and summer.

It’s really easy to use a spiralizer and make your own zucchini noodles. If you don’t want to mess with that, then make zucchini noodles with a food process or buy frozen zucchini noodles.

When using frozen zoodles, I suggest steaming them and removing as much moisture as you can before you add them to the chicken and sauce. If you don’t, then you run the risk of making the lo mein sauce too watered down.

Keto Chinese Chicken

This is a mild lo mein recipe. If you want it to have a bit more kick, add some sriracha and season the chicken with Chinese 5 spice.

Every lo mein recipe has veggies in it. I fortified this recipe with a lot of low-carb vegetables – broccoli, carrots, peppers, zucchini, and onions. If you are in a bind and don’t have time to do all that food prep, then just add a bag of raw cole slaw mix.

This is filled with cabbage and carrots and will give the lo mein the perfect texture.

Keto Noodles

There are a lot of different types of noodles you can eat on a low-carb diet. Zucchini noodles are easy and budget-friendly. Plus, they taste delicious with this sauce.

Alternatively, you can also use Palmini angel hair pasta instead. Or make this recipe with spaghetti squash. I have even seen some people use shredded cabbage or cauliflower rice instead of noodles. Have fun and be creative – this is a really easy recipe to make your own.

Low-Carb Chicken Zoodle Lo Mein Recipe

Here’s the list of ingredients that you’ll need to make this low-carb chicken zoodle lo mein. Exact measurements and instructions are located in the printable recipe card, just a little bit further below.

Serves 6

Boneless, skinless chicken breast
Olive oil
Broccoli florets
Red bell pepper
Carrots
Medium onion
5 medium zucchini, spiralized

For the sauce:
Low sodium chicken broth
Garlic cloves
Liquid aminos
Oyster sauce
Rice wine vinegar
Ground ginger
Xanthan gum

1. Season the chicken with salt and pepper as desired.

2. In a large (12 inch or larger) skillet, wok, or dutch oven over medium-high heat, add 1 tablespoon of the olive oil and part of the chicken. Brown the chicken on both sides and cook through until done. Repeat with the remaining chicken, adding oil if needed. Remove the chicken from the skillet but keep warm.

3. To the skillet, add the remaining oil and the vegetables. Cook until the vegetables begin to soften, about 2 to 3 minutes.

4. Whisk together the sauce ingredients. Pour over the vegetables and bring to a boil.

5. Add the chicken and toss together to coat in the sauce.

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Low-Carb Chicken Zoodle Lo Mein

Remake classic lo mein with high-fiber zucchini noodles. Chicken zoodle lo mein is just as delicious and the perfect takeout copycat.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course dinner

Servings 6 people

Calories 290 kcal

Equipment

Large skillet
Whisk
Mixing Bowl

Ingredients

Chicken

4 Boneless Skinless Chicken Breasts cut into thin strips
2 tbsp Olive Oil
4 cups Broccoli Florets
1 Red Bell Pepper cut into thin strips
1 cup Julienned Carrot Strips
1 medium Onion cut into thin strips
5 medium Zucchini spiralized

Sugar-Free Lo Mein Sauce

1 1/2 cups Low-Sodium Chicken Broth
4 cloves Garlic minced
1/4 cup Liquid Aminos
3 tbsp Oyster Sauce
1 tbsp Rice Wine Vinegar +1 teaspoon
1 tsp Ground Ginger
1 tsp Xanthan Gum for thickening

Instructions

Season the chicken with salt and pepper as desired.
In a large (12 inch or larger) skillet, wok, or dutch oven over medium-high heat, add 1 tablespoon of the olive oil and part of the chicken. Brown the chicken on both sides and cook through until done. Repeat with the remaining chicken, adding oil if needed. Remove the chicken from the skillet but keep warm.
To the skillet, add the remaining oil and the vegetables. Cook until the vegetables begin to soften, about 2 to 3 minutes.
Whisk together the sauce ingredients. Pour over the vegetables and bring to a boil.
Add the chicken and toss together to coat in the sauce.

Notes

Calories: 290 Per Serving
Net Carbs: 6 Net Carb Per Serving

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.