Chicken Lo Mein | Instant Pot | Slow Cooker | Stove Top

This easy Chicken Lo Mein Recipe is easy to make in your crock pot, Instant Pot, or on the stove! Healthy Chicken Lo Mein noodles are a family-friendly meal. This Chicken Lo Mein recipe has a ton of veggies in it, even zoodles, which makes it low carb! We love this healthy Chinese food recipe!

What’s in this healthy Chicken Lo Mein?

There’s a variety of ingredients but they’re all whole food items which makes this recipe more clean and healthy lifestyle friendly! For the 21 Day Fix you need to be avoiding processed foods so something like this is much better than take out!

Chicken, olive oil, ginger, garlic, onion, tons of veggies, and coconut aminos for that delicious flavor (can be substituted for tamari or low sodium soy sauce).

21 Day Fix Container Counts:

Whole Recipe:

• 6R

• 9.5G

• 1 oil tsp

• 3 sweetener teaspoons

Per Serving of 1 3/4 C:

• 2G

• 1 1/4R

• Negligible oil teaspoon

• .75 sweetener teaspoons

2B Mindset

• This makes a great dinner option and if you want to make it for lunch you can add in the FFC of your choosing to balance out your plate.

Can I make this 21 Day Fix chicken lo mein in the Instant Pot?

You bet! The Instant Pot is my preferred method of cooking just about anything so I wanted this healthy Chinese food recipe to be IP friendly.

1) Turn the Instant Pot to sauté mode. sauté the garlic, ginger, and onions in the olive oil.
2) Add the chicken the Instant Pot. Let it brown for 2-3 minutes. This will prevent the chicken from sticking together.
3) Turn off the Instant Pot. Mix in the bell peppers, celery, carrots, mushrooms, coconut aminos, rice vinegar, and honey.
4) Close the lid and turn the pressure valve to sealing. Cook on high pressure using “manual” or “pressure cook” for 2 minutes. Release the pressure by turning the pressure valve with the end of a spoon.
5) Add the zucchini noodles. Mix them in so they are covered with sauce. Close the lid and let the noodles sit in the warm Instant Pot for 3-5 minutes to soften.
6) Remove the lid, turn the Instant Pot to sauté and mix in the rice flour. Mix the rice flour for 1-2 minutes until the sauce thickens. Serve topped with sesame seeds and green onions.

I don’t have an Instant Pot, can I make this homemade lo mein on the stove?

You sure can! Making this healthy Chinese food at home could not be easier. You have three options for cooking and one of them is on the stove top!

1) Heat the olive oil in a skillet on high heat. Sauté the garlic, ginger, and onions in the olive oil.
2) Add the chicken to the skillet. Let it brown for 2-3 minutes.
3) Mix in the bell peppers, celery, carrots, mushrooms, coconut aminos, rice vinegar, and honey.
4) Cover the skillet and reduce the heat to medium low. Let the chicken and vegetables cook for 7-10 minutes until the chicken is cooked through and the carrots have softened.
5) Remove the lid and add the zucchini noodles and brown rice flour. Cook for an additional 5-7 minutes until the zucchini noodles soften and the sauce thickens. Serve still hot.

I prefer to stick to my tried and true slow cooker…can I still make this recipe?

Absolutely! It’s easy and carefree in the slow cooker. You can prep some of the ingredients and then it goes into the Crockpot for a few hours depending on which heat setting you use!

1) Heat the olive oil in a skillet on high heat. Sauté the garlic, ginger, and onions in the olive oil.
2) Add the chicken to the skillet. Let it brown for 2-3 minutes. This will prevent the chicken from sticking together in the slow cooker.
3) Transfer the chicken and onions the slow cooker. Add the bell peppers, celery, carrots, mushrooms, coconut aminos, rice vinegar, and honey.
4) Place the lid on the slow cooker. Cook on high heat for 2-3 hours or low heat for 4-5 hours.
5) During the last 15 minutes of cooking mix in the zucchini noodles and brown rice flour. Cover and let the zoodles cook and the sauce thicken. Serve still hot.

Do you have other healthy Chinese food recipes I can try?

Yes! I also love making this orange chicken at home. It’s so tasty and totally cures my cravings for takeout. Another great recipe you might want to try is this breakfast fried rice. It’s like having Chinese takeout for breakfast!

I also have some other tasty dinner options you can make in the Instant Pot:

• Instant Pot Lentil Tacos | Vegan Taco Recipe

• Spaghetti Squash Taco Boats | Instant Pot | Slow Cooker | Oven Recipes

• Healthy Tuscan Chicken Pasta | Instant Pot | Slow Cooker | Stovetop

• Instant Pot Favorites | A Healthier Instant Pot Cookbook

Weight Watchers | 1 Serving (recipe makes 4) | 2 Smart Points

Printable recipe card for 2B Mindset Chicken Lo Mein:

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Chicken Lo Mein | Instant Pot | Slow Cooker | Stove Top

This easy Chicken Lo Mein Recipe is easy to make in your crock pot, Instant Pot, or on the stove! Healthy Chicken Lo Mein noodles are a family-friendly meal. This Chicken Lo Mein recipe has a ton of veggies in it, even zoodles, which makes it low carb! We love this healthy Chinese food recipe!

Prep Time15 mins

Cook Time15 mins

Resting Time10 mins

Total Time30 mins

Course: main

Cuisine: Chinese

Keyword: 21 Day Fix, 2bmindset, healthy, instant pot, lo mein, zoodles

Servings: 4 servings

Calories: 302kcal

Author: Becca Ludlum

Ingredients

• 1.5 lbs. chicken breast cut into bite sized pieces
• 1 tsp olive oil
• 2 tsp ginger fresh and grated
• 2 cloves garlic minced
• 1 cup onion sliced (about 1 small onion)
• 1 cup mushrooms
• 1/2 cup bell pepper sliced
• 1/2 cup celery chopped (about 2 stalks)
• 1/2 cup carrots about 2 carrots, peeled and chopped
• 1 tbsp honey
• 3 tbsp coconut aminos low sodium
• 1 tbsp rice vinegar
• 6 cups zucchini noodles, about 3 zucchini

Optional: brown rice flour for thickening (1 tbsp)

Instructions

Instant Pot:

• Turn the Instant Pot to sauté mode. sauté the garlic, ginger, and onions in the olive oil.
• Add the chicken the Instant Pot. Let it brown for 2-3 minutes. This will prevent the chicken from sticking together.
• Turn off the Instant Pot. Mix in the bell peppers, celery, carrots, mushrooms, coconut aminos, rice vinegar, and honey.
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using "manual" or "pressure cook" for 2 minutes. Release the pressure by turning the pressure valve with the end of a spoon.
• Add the zucchini noodles. Mix them in so they are covered with sauce. Close the lid and let the noodles sit in the warm Instant Pot for 3-5 minutes to soften.
• Remove the lid, turn the Instant Pot to sauté and mix in the rice flour. Mix the rice flour for 1-2 minutes until the sauce thickens. Serve topped with sesame seeds and green onions.

Stove Top:

• Heat the olive oil in a skillet on high heat. Sauté the garlic, ginger, and onions in the olive oil.
• Add the chicken to the skillet. Let it brown for 2-3 minutes.
• Mix in the bell peppers, celery, carrots, mushrooms, coconut aminos, rice vinegar, and honey.
• Cover the skillet and reduce the heat to medium low. Let the chicken and vegetables cook for 7-10 minutes until the chicken is cooked through and the carrots have softened.
• Remove the lid and add the zucchini noodles and brown rice flour. Cook for an additional 5-7 minutes until the zucchini noodles soften and the sauce thickens. Serve still hot.

Slow Cooker:

• Heat the olive oil in a skillet on high heat. Sauté the garlic, ginger, and onions in the olive oil.
• Add the chicken to the skillet. Let it brown for 2-3 minutes. This will prevent the chicken from sticking together in the slow cooker.
• Transfer the chicken and onions the slow cooker. Add the bell peppers, celery, carrots, mushrooms, coconut aminos, rice vinegar, and honey.
• Place the lid on the slow cooker. Cook on high heat for 2-3 hours or low heat for 4-5 hours.
• During the last 15 minutes of cooking mix in the zucchini noodles and brown rice flour. Cover and let the zoodles cook and the sauce thicken. Serve still hot.

Video

Notes

Container Counts: 6R, 9.5G, 1 oil tsp, 3 sweetener teaspoons |  Per serving (serves 4, 1 3/4C servings): 2 Green containers, 1 1/4 Red containers, negligible oil teaspoons, .75 sweetener teaspoons

Weight Watchers | 1 Serving (recipe makes 4) | 2 Smart Points

Nutrition

Calories: 302kcal | Carbohydrates: 21g | Protein: 40g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 492mg | Potassium: 1373mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3736IU | Vitamin C: 64mg | Calcium: 61mg | Iron: 2mg

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