veggie chow mein

Ingredients

• Soy sauce

  regular sodium, shoyu

  3 tbsp or 48g

• Lemon juice

  1 tbsp or 15g

• Honey

  1 tbsp or 21g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Olive oil

  1 tbsp or 14g

• Carrots

  raw

  1 large or 72g

• Red bell pepper

  raw

  ½ large (2-1/4 per pound, approx 3-3/4" lo or 82g

• Broccoli

  frozen, chopped

  1 cup or 156g

• Cabbage

  raw

  ¼ head, medium or 227g

• Cauliflower Rice

  Cauli Rice

  1 container or 200g

• Edamame

  frozen

  ¼ cup or 30g

Directions

1. Prepare rice as per package directions; set aside.
2. In a medium-sized bowl, whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add in the chicken, and toss to coat. Let marinate in the fridge while you chop your veggies.
3. When you have all your veggies ready to go, heat a large wok over high heat. Add one tablespoon of the olive oil.
4. Drain the chicken from the marinade, reserving it. Add the chicken to the wok and cook until the chicken is cooked through, about five minutes. Remove the chicken to a plate.
5. Add the remaining olive oil to the wok and then add in the garlic. Cook for a minute or until fragrant. Add in the carrots, bell peppers, and mushrooms. Cook until bright in color and just crisp cooked, about three minutes.
6. Add in the broccoli and cooked chicken. Reduce heat to low.
7. Whisk the cornstarch into the reserved marinade, and then pour into the wok. Bring to a simmer and cook until thick, about five minutes. Serve on top of rice and enjoy!