This easy Chicken Lo Mein 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!
Chicken, olive oil, ginger, garlic, onion, tons of veggies, and low sodium soy sauce for that delicious flavor (I love to use Coconut Aminos, a soy sauce alternative).
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.
Instant Pot Instructions:
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.
Stovetop Instructions:
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.
Crock Pot instructions:
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
Chicken Lo Mein | Instant Pot | Slow Cooker | Stove Top
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 or low sodium tamari or soy sauce
- 1 tbsp vinegar rice
- 6 cups zucchini cut into 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.
What a great way to turn low mein into a healthy weeknight dinner!
Noodles are one of my kids favorite things, but I think they will love this as it is the swirling and slurping they love!
Can’t wait to give it a go :D
Yes!! I hope they love it!!
This is going on the menu!
“Put all the stuff in the slow cooker and turn it on” – now THIS is my kind of recipe. It looks super yummy, too.
Right?! The very best kind of recipe. Dump it in and forget it! :)
My brother surprised me with an instant pot. It is the 9 in 1, 3 quart one. I don’t think a bigger one is necessary for me..since it’s just my three year old son and I. I really want to make this recipe, but I’m not sure on how I would adjust it. I did some research on google, but I wanted to see if you could help out.
Hi there!! Many people cook recipes in the 3qt and have no issues. If you want to be 100% sure, I’d cut the recipe in half!