This Healthy Chicken Lo Mein recipe is easy to make in your Instant Pot, Crockpot or on the stove top! Lo Mein is a Chinese chicken recipe similar to Chop Suey, though this is a zoodle recipe and does not contain egg noodles or rice. Keeping it low carb and healthy!
Where’s the recipe?
Here at My Crazy Good Life, we write our recipes in a simple, easy to read format so that anyone can make them. I like to provide a lot of tips, details, and always include special diet information. If you’d like to skip over all that, just scroll down to the bottom of the post for the recipe card.
Ingredients
- Chicken Breasts
- Olive Oil
- Ginger: fresh ginger has an authentic Asian flavor that will make this recipe amazing.
- Garlic: fresh is best here!
- Onion: contain a high amount of vitamin C and B.
- Mushrooms: high in antioxidants, vitamin D and fiber.
- Bell Pepper: super high in vitamin C and other antioxidants.
- Celery
- Carrots
- Zucchini: contains calcium, iron, and antioxidants.
- Rice Vinegar
- Honey: if vegan, use a different sweetener like maple syrup or agave nectar.
- Soy Sauce: I love to use Coconut Aminos but any other low sodium soy sauce will do.
- Toppings: serve topped with sesame seeds and green onions.
Recipe Tips:
- Add salt and pepper to taste after you’ve made this.
- Chop your veggies ahead of time for an even quicker weeknight dinner.
Time needed: 30 minutes.
Instant Pot Instructions
- Set up your pot
Turn the Instant Pot to sauté mode. Sauté the garlic, ginger, and onions in the olive oil.
- Add the chicken
Add the chicken to the Instant Pot. Let it brown for 2-3 minutes. This will prevent the chicken from sticking together.
- Mix in the vegetables
Turn off the Instant Pot. Mix in the bell peppers, celery, carrots, mushrooms, coconut aminos, rice vinegar, and honey.
- Close the lid
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 zoodles
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. Over-cooking zoodles can turn them to mush.
- Remove the lid
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
- Heat the olive oil in a skillet on medium 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.
Crock Pot Instructions
- Heat the olive oil in a skillet on medium 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 to 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.
Healthy Eating Plans
21 Day Fix
Whole Recipe: 6R, 9.5G, 1 oil tsp, 3 sweetener tsp.
Per Serving of 1 3/4 Cups: 2G, 1 1/4R, Negligible oil tsp, .75 sweetener tsp.
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.
Weight Watchers
1 Serving (recipe makes 4) | 2 Blue Plan Points| 5 Green Plan Points| 2 Purple Plan Points
Any other healthy Chinese food recipes?
Healthy Instant Pot Orange Chicken
Healthy Egg Drop Soup with Chicken
Healthy Bang Bang Shrimp Pasta
Chicken Lo Mein | Instant Pot | Slow Cooker | Stove Top
Equipment
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 to 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 medium 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 medium 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 to 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
Add salt and pepper to taste after you’ve made this.
Chop your veggies ahead of time for an even quicker weeknight dinner.
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!