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

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

Printable recipe card for 2B Mindset Chicken Lo Mein:

0 from 0 votes

Print

Chicken Lo Mein | Healthy Chinese Food Recipe

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! #zoodles #slowcooker #veggiesmost #2bmindset #21dayfix #healthy

Keyword 21 Day Fix, 2bmindset, healthy

Prep Time 15 minutes

Cook Time 15 minutes

Resting Time 10 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 1.5 lbs. chicken breast cut into bite sized pieces
• 1 tsp olive oil
• 2 tsp fresh grated ginger
• 2 cloves minced garlic
• 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 peeled and chopped about 2 carrots
• 1 tbsp honey
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp brown rice flour optional for thickening
• 6 cups zucchini noodles about 3 zucchini

Instructions

Instant Pot:

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.

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.

Slow Cooker:

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.

Recipe Notes

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