Food Diary Recipes

Chicken Chow Mein

chicken chow mein low cal low carb

My husband is a big fan of a Chinese takeaway. If he had the choice, I think he would eat it daily. This was one of the harder parts of us choosing to lead healthier lifestyles. I’d be a liar if I said we didn’t have takeaway still, because we do occasionally. We typically have one once a month, where as we used to have 3-4 a week. A WEEK. We would also order enough to feed a small family, no joke. Our normal order for the two of us was chicken chow mein, chicken fried rice, crispy wontons, chicken in black bean sauce, chips and prawn crackers (can you tell we like chicken?). No wonder we were tubby.

I wanted to do something to tell him thank you. He has done a lot for me lately and sacrificed so much for me to change my life and go on my weight loss journey. I know the way to his heart is through his stomach, so making one of his favourite dishes was an easy choice for me.

A normal chicken chow mein from the takeaway can be around 800 calories and over 40g of fat. My version halves this at 374 calories and 17g of fat. Guilt free eating with all the taste!

Chicken Chow Mein – serves 2
Calories: 374
Fat: 17g
Carbs: 18.7
Protein: 31.5

2 skinless chicken breasts, sliced thinly
120g mangetout
120g baby corn
160g sliced carrots
3 spring onions, sliced
package of Bare Naked Noodles
2 low sodium chicken stock cubes, made up to 300ml
1 tsp Bovril
1 tbsp coconut oil
1 tbsp Worcestershire sauce
2 tbsp light soy sauce
Chinese 5 spice
garlic powder

Add coconut oil to wok on high heat. Add chicken and veggies and cook thoroughly (ensure you keep the heat high!).
chicken chow mein raw low cal low carb

Once the chicken and veg are cooked thoroughly, add in chicken stock, Bovril, Worcestershire sauce, soy sauce, Chinese 5 spice and garlic powder to taste (I don’t tend to measure these spices and just sprinkle it on).
chicken chow mein liquid low cal low carb

Keep the heat on high and continue to cook for around 5 minutes or until the sauce thickens. While this is continuing to cook, add noodles to frying pan with frylight and cook for 3 minutes. Add cooked noodles to the wok and mix well. Cook for another 3 minutes and serve!
chicken chow mein low cal low carb

Using 300ml of made up stock does keep a slight sauce with the chow mein. If you want dryer noodles, simply use less water. To make this feel more like a takeaway, serve in a foil tray – you may even fool others into thinking they’re actually eating a takeaway!

Love Tiffany

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