The Perfect Spin on a Takeout Classic
Craving a bowl of comforting noodles but want to keep it gluten-free? You’re in luck! This Gluten-Free Chicken Lo Mein is a flavorful, one-pan wonder that comes together quicker than you can say “takeout.” With tender chicken, vibrant veggies, and a savory sauce, it’s your go-to meal for any busy weeknight. Plus, it’s a crowd-pleaser that even your picky eaters will love!
Why Make This Recipe
- Easy Cleanup: Who has time for a mountain of dishes when you can create a delicious meal in just one pan? This Lo Mein is all about efficiency, so you can indulge without the post-dinner chaos.
- Family-Friendly: It’s packed with goodness while still being super tasty. Your kids won’t even notice the broccoli among the noodles and chicken, and you’ll score major parenting points!
- Customizable Flavors: Feeling adventurous? Want to switch it up? This Lo Mein is like a blank canvas, ready for your culinary creativity.
You don’t need fancy stuff — just these basics!
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 (Kikkoman recommended)
- 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
- 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.
- Mix all the sauce ingredients in a small bowl and set aside.
- Bring a large pot of water to a boil, cook the noodles until al dente, then drain and set aside.
- 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.
- Add 3 tablespoons of water to the wok. Once simmering, add the broccoli, cover, and steam for 1 minute.
- 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.
- Return the chicken to the wok, add the cooked noodles and sauce, and stir-fry until the sauce thickens, about 1–2 minutes. Serve immediately.
How to Make Gluten-Free Chicken Lo Mein (Overview)
Making this delicious dish is a breeze! You’ll start by marinating the chicken while you prep your sauce and veggies—simple, right? Then, just stir-fry everything together in the wok, allowing all those flavors to blend beautifully. Pro tip: Don’t skip toasting the garlic; it makes all the difference in creating that aromatic goodness we all love!
How to Serve Gluten-Free Chicken Lo Mein
Gorgeous, colorful, and oh-so-tempting, serve your Chicken Lo Mein in a deep bowl to show off the vibrant green broccoli and the silky noodles. Add a sprinkle of chopped green onions and a dash of sesame seeds for a touch of elegance. The aroma wafting from the dish will have your family racing to the table!
How to Store Gluten-Free Chicken Lo Mein
If you have leftovers (which is rare!), you can keep them in an airtight container in the fridge for up to 3 days. Feeling like a prep champion? You can even freeze the Lo Mein for up to a month! Just reheat it in the microwave, adding a splash of broth to keep it from drying out.
Tips to Make Gluten-Free Chicken Lo Mein
- Choose Your Noodles: While I recommend gluten-free spaghetti or ramen, you can use whatever you have on hand. Just make sure they cook well!
- Veggie Swap: Don’t have broccoli or coleslaw mix? Throw in some bell peppers, snap peas, or carrots instead.
- Spice Level: For those who enjoy a kick, ramp up the chili sauce!
Variation
Feel like mixing things up? Go vegan by replacing the chicken with tofu or add some shiitake mushrooms for an umami twist. You can also experiment with different sauces—try adding hoisin for a sweeter profile, or tossing in some peanuts for crunch!
FAQs
Can I use other types of noodles?
Absolutely! Just keep an eye on the cooking time for each type to achieve that perfect texture.
How can I make this dish ahead of time?
Prep all your ingredients and keep them separate in the fridge. When you’re ready, just stir-fry everything up in about 15 minutes!
What if I can’t find gluten-free oyster sauce?
Try hoisin sauce as a substitute, or make your own by mixing soy sauce, sugar, and a bit of broth.
Now you’re all set to whip up this amazing Gluten-Free Chicken Lo Mein! Enjoy your homemade takeout magic! 🍜✨
📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Chicken Lo Mein
Ingredients
Method
- 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.
- Mix all the sauce ingredients in a small bowl and set aside.
- Bring a large pot of water to a boil, cook the noodles until al dente, then drain and set aside.
- 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.
- Add 3 tablespoons of water to the wok. Once simmering, add the broccoli, cover, and steam for 1 minute.
- 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.
- Return the chicken to the wok, add the cooked noodles and sauce, and stir-fry until the sauce thickens, about 1–2 minutes. Serve immediately.