A fun, low carb version of a favourite takeout dish.
Course Main Course
Cuisine Asian, Diet, Low Carb
Keyword Diet, Low Carb, Mai Fan, Mai Fun, Takeout, Zoodles
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Marie Porter
1/4CupChicken Broth or Stock
2 TbspSoy Sauce
1tsp+Dried Hot Pepper Flakes
1Small Boneless, Skinless Chicken Breast
In a small bowl or measuring cup, mix together everything from the sauce ingredients list. Set aside.
Cut your celery into thin slices (I like to “Star Trek” them, on a diagonal!), slice your green onions into thin slices, also on a diagonal. Place both in a bowl or on a plate, set aside.
Slice the ends off the zuchinni, spiralize on a THICK setting. We like to use this spiralizer, as it gives many different options for thickness. Set aside.
Slice your chicken breast and pork into small, thin, bite sized pieces, place on a bowl or in a plate. Remove shells/tails from shrimp (if applicable), add to one side of that plate. Set aside.
Finally, in a small bowl or mug, whisk together the eggs, curry powder, and salt/pepper. Set aside.
Heat a LARGE nonstick pan with a little olive oil in it. Cook the egg mixture as scrambled eggs. Break up into smallish pieces once cooked through, transfer to a clean plate. (We use a plate we’ll be serving supper on, to keep the number of dishes down.) Set aside.
Add a little more olive oil to the pan. Cook the chicken and pork (if using) until browned and cooked through. Add shrimp (and scallops, if using), cook until warmed up, but not necessarily cooked through.
Add celery/green onions to the pan, saute for about one minute. Add sauce mixture, continue cooking just until sauce is heated through. Add zuchinni, cook for a couple minutes – just until zuchinni is heated all the way through. Cooking the zuchinni too long will make it mushy.
Once zuchinni is ready, add the egg pieces to the pan, toss gently to mix.Serve hot!
* I can’t really eat pork anymore, so I substituted a couple handfuls of bay scallops, which I highly recommend. Pork is more true to the source material, though.