Store-bought spiralized zucchini noodles are substituted for chow mein noodles in this low-carb dish that the whole family will enjoy.
Recipe tags: chicken base, easy difficulty, lunch, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 tbsp | vegetable oil |
| 12 oz | store-bought spiralized zucchini noodles |
| 4 | green onions, thinly sliced |
| 3 | cloves garlic, minced |
| 1½ cups | shredded rotisserie chicken |
| 1 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tbsp | soy sauce |
Directions
Heat oil in large skillet set over medium-high heat; cook zucchini noodles, green onions and garlic for 2 to 3 minutes or until slightly softened.
Stir in chicken, Roasted Chicken Base and soy sauce; cook for 2 to 3 minutes or until chicken is heated through and noodles are tender.
Substitute leftover steak or pork for chicken. For a gluten-free dish, substitute wheat-free tamari sauce for soy sauce.