Gluten-Free Chicken Lo Mein

why make this recipe

Gluten-Free Chicken Lo Mein is a delightful dish that brings the taste of Chinese takeout right into your home without the gluten. This recipe is perfect for those with dietary restrictions or anyone looking for a delicious and hearty meal. It’s packed with flavor, colorful vegetables, and tender chicken. Plus, it’s quick to make, making it a fantastic choice for busy weeknights!

how to make Gluten-Free Chicken Lo Mein

Ingredients:

• 2 chicken breasts (~1 lb), cut into thin strips
• 1 tablespoon gluten-free reduced-sodium tamari
• 2 teaspoons cornstarch
• Pinch of white pepper
• 8 oz gluten-free spaghetti or ramen noodles
• High-heat cooking oil, for stir-frying
• 4 cups broccoli florets
• 2 cups coleslaw mix
• 3 green onions, chopped
• 2 cloves garlic, minced

For the Lo Mein Sauce:

• 1/4 cup gluten-free reduced-sodium tamari
• 3 tablespoons gluten-free oyster sauce
• 2 tablespoons low-sodium chicken broth
• 1 tablespoon cornstarch
• 1–2 teaspoons chili sauce (e.g., Sriracha)
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• Pinch of white pepper

Directions:

1. In a large zip-top bag, combine the chicken strips, 1 tablespoon tamari, cornstarch, and white pepper. Toss to coat and refrigerate while preparing the other ingredients.
2. Mix all the sauce ingredients in a small bowl and set aside.
3. Bring a large pot of water to a boil, cook the noodles until al dente, then drain and set aside.
4. Heat a drizzle of oil in a large wok or 12” skillet over high heat. Add the chicken and stir-fry until fully cooked. Remove from the pan and set aside.
5. Add 3 tablespoons of water to the wok. Once simmering, add the broccoli, cover, and steam for 1 minute.
6. Remove the lid, then add the coleslaw mix, green onions, garlic, and a bit more oil. Stir-fry until the cabbage starts to wilt, about 1–2 minutes.
7. Return the chicken to the wok, add the cooked noodles and sauce, and stir-fry until the sauce thickens, about 1–2 minutes.
8. Serve immediately.

how to serve Gluten-Free Chicken Lo Mein

Serve your Gluten-Free Chicken Lo Mein hot right from the wok. You can garnish it with extra green onions or sesame seeds for added flavor and crunch. This dish pairs well with a side of fresh spring rolls or a light salad for a complete meal.

how to store Gluten-Free Chicken Lo Mein

If you have leftovers, let the dish cool completely before storing. Place it in an airtight container and store it in the refrigerator. It should last for up to 3 days. To reheat, simply warm it up in a skillet or microwave, adding a splash of water or broth to keep it moist.

tips to make Gluten-Free Chicken Lo Mein

• Cut the chicken into thin strips for faster cooking and better flavor absorption.
• Feel free to use any vegetables you have on hand; bell peppers, carrots, or snap peas work great.
• Adjust the spice level by adding more or less chili sauce to the sauce mixture.

variation (if any)

You can easily make this dish vegetarian by substituting chicken with tofu or additional vegetables. For a seafood version, shrimp can be a delicious alternative.

FAQs

Can I use regular noodles instead of gluten-free?
If you do not have gluten sensitivities, you can use regular ramen or lo mein noodles.

Can I make this recipe in advance?
Yes, you can prepare the chicken and sauce ahead of time and store them separately in the fridge until you’re ready to cook.

Is this recipe suitable for meal prep?
Absolutely! This dish stores well in the refrigerator and reheats nicely, making it perfect for meal prep.

Gluten-Free Chicken Lo Mein

This Gluten-Free Chicken Lo Mein is a quick and flavorful dish that combines tender chicken, colorful vegetables, and gluten-free noodles for a hearty meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese

Calories: 400

Ingredients Method Notes

Ingredients

  

For the chicken

• 2 breasts 2 chicken breasts (~1 lb), cut into thin strips Cut into thin strips for faster cooking.
• 1 tablespoon 1 tablespoon gluten-free reduced-sodium tamari For marinating the chicken.
• 2 teaspoons 2 teaspoons cornstarch For coating the chicken.
• Pinch Pinch of white pepper

For the noodles and vegetables

• 8 oz 8 oz gluten-free spaghetti or ramen noodles
• High-heat cooking oil For stir-frying.
• 4 cups 4 cups broccoli florets
• 2 cups 2 cups coleslaw mix Can substitute with other veggies.
• 3 3 green onions, chopped For garnish and flavor.
• 2 cloves 2 cloves garlic, minced

For the Lo Mein Sauce

• 1/4 cup 1/4 cup gluten-free reduced-sodium tamari
• 3 tablespoons 3 tablespoons gluten-free oyster sauce
• 2 tablespoons 2 tablespoons low-sodium chicken broth
• 1 tablespoon 1 tablespoon cornstarch
• 1-2 teaspoons 1–2 teaspoons chili sauce (e.g., Sriracha) Adjust for spice preference.
• 1 teaspoon 1 teaspoon sugar
• 1/2 teaspoon 1/2 teaspoon sesame oil
• Pinch Pinch of white pepper

Method

 

Preparation

1. In a large zip-top bag, combine the chicken strips, 1 tablespoon of tamari, cornstarch, and white pepper. Toss to coat and refrigerate.
2. Mix all the sauce ingredients in a small bowl and set aside.
3. Bring a large pot of water to a boil, cook the noodles until al dente, then drain and set aside.

Cooking

1. Heat a drizzle of oil in a large wok or 12” skillet over high heat. Add the chicken and stir-fry until fully cooked. Remove from the pan and set aside.
2. Add 3 tablespoons of water to the wok. Once simmering, add the broccoli, cover, and steam for 1 minute.
3. Remove the lid, then add the coleslaw mix, green onions, garlic, and a bit more oil. Stir-fry until the cabbage starts to wilt, about 1–2 minutes.
4. Return the chicken to the wok, add the cooked noodles and sauce, and stir-fry until the sauce thickens, about 1–2 minutes.
5. Serve immediately.

Notes

Serve hot garnished with extra green onions or sesame seeds. Pairs well with spring rolls or a side salad. For storage, let cool before refrigerating, and enjoy within 3 days.