low carb dinner

Better-Than-Takeout Chicken LoMein

Ingredients

Real Good Foods Lightly Breaded Chicken Breast Strips
4 oz gluten-free Asian noodles (rice noodles or lo mein-style)
2 tbsp tamari (gluten-free soy sauce)
½ cup carrots (julienned or thinly sliced)
1 cup broccoli florets
½ small onion (thinly sliced)
½ tbsp oil (for stir-frying; sesame or vegetable oil)
Optional: ¼ cup red bell pepper (sliced), 1 tbsp chopped green onions (for garnish)

Cook the Noodles:
1. Boil noodles according to package directions. Drain and set aside.
Cook the Chicken Strips:
1. Preheat oven to 400 degrees.
2. Once oven is preheated, place frozen strips on a foil-lined baking sheet in a single layer. 4 larger strips recommended for 2 servings: increase/decrease depending on strip size and desired amount of protein per bowl!
3. Bake until golden and heated through (about 27–29 minutes) or until internal temperature reaches 165°F. Let cool for 1 minute.
  1. Air Fryer Alternative! Preheat air fryer to 400°F. Place frozen strips in the air fryer basket ensuring they are not overlapping. Cook for 14–16 minutes or until internal temperature reaches 165°F and flip halfway through heating time (optional). Let cool for 1 minute.
4. Slice strips into desired piece size.
Stir-Fry the Veggies:
1. Add ½ tbsp oil to the pan.
2. Stir-fry onion, carrots, broccoli (and bell pepper if using) for 4–5 minutes until tender-crisp.
Combine and Sauce:
1. Add chicken strip slices to the pan. Add noodles and tamari.
2. Toss everything together and stir-fry for 2–3 minutes until heated through and coated in sauce.
Serve:
1. Garnish with green onions if desired. Serve hot.