1 tablespoon reduced sodium soy sauce
1/2 tablespoon rice wine
1 tbsp cornstarch
1 tablespoons water
2 medium zucchini, ends trimmed
1 boneless skinless chicken breast, cut into cubes
Salt substitute to taste
2 teaspoon canola oil, divided
2/4 cup bok choy
1 cup carrots
½ cup celery
1/2 tablespoon grated fresh ginger
3 garlic cloves, chopped or pressed
1/4 cup chopped peanuts
In a medium bowl, combine the chicken broth, soy sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth. Set sauce aside.
Using a mandoline fitted with a julienne blade, cut the zucchini into long spaghetti-like strips, set aside.
Using mandolin again with julienne blade, cut the carrots and the bok choy.
Chop the celery into square pieces.
Slice the scallions diagonally.
Cut and season chicken and sprinkle with salt substitute.
Heat a large nonstick wok over high heat. When hot, add 1 tsp of the oil and the chicken cooking about 2 to 3 minutes. Set aside.
Add the remaining oil, bok choy, carrots, scallions, ginger and garlic. Cook 2-3 min until tender but still crisp, set aside with the chicken.
Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.
Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, about 2 minutes.
Add the chicken and vegetables to combine.Then serve in two - three bowls and sprinkle with peanuts.