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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
Cook Time 15 minutes
Total Time 30 minutes
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.