Gluten-Free Chicken Lo Mein

Ever craved a noodle dish that delivers both comfort and crunch?

This Gluten-Free Chicken Lo Mein packs all the flavor of your favorite takeout without any of the gluten! With tender chicken, vibrant veggies, and perfectly cooked noodles coated in a savory sauce, this dish is not just a meal but an experience you’ll want to dive into again and again. Plus, it all comes together in under 30 minutes—perfect for those weeknight dinner rushes!

Why make this recipe

Why would you want to whip up this crowd-pleaser? Well, it’s as easy as pie—no, easier! It’s family-friendly, so even picky eaters will find something to love. And did I mention you can clean up quick? Just one pan to worry about! Who doesn’t love that? Plus, it’s an affordable option that keeps your wallet happy. Seriously, why not treat yourself to a homemade version of your favorite takeout?

Ingredients

You don’t need fancy stuff—just these basics!

• 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

1. In a large zip-top bag, combine the chicken strips, 1 tablespoon tamari, cornstarch, and a pinch of 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, 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. Serve immediately.

How to make Gluten-Free Chicken Lo Mein (Overview)

Ready to dive into this one-pan wonder? Start by marinating the chicken in tamari and cornstarch—this helps it stay tender. While that’s chilling, whip up the delicious sauce, then boil your noodles. The magic happens in the wok: stir-fry the chicken, steam the broccoli, and toss everything together with the sauce. Oh, and pro tip: don’t skip toasting the garlic—it makes all the difference! 😊

How to serve Gluten-Free Chicken Lo Mein

When it comes to serving, think vibrant colors and enticing aromas! Serve your lo mein in deep bowls for that extra cozy vibe. Garnish with extra green onions or even some sesame seeds for a little crunch. A side of crispy spring rolls would complement the dish perfectly, adding even more texture and excitement to your plate.

How to store Gluten-Free Chicken Lo Mein

Got leftovers? No worries! This dish keeps well in the fridge for up to 3-4 days. For optimal flavor, pop it in an airtight container. If you want to stash it for longer, it freezes beautifully for up to 3 months. Just remember to reheat in a pan with a splash of water to keep those noodles from getting too sticky!

Tips to make Gluten-Free Chicken Lo Mein

• Timing is everything: Stir-fry your veggies just until they’re tender-crisp for that beautiful bite.
• Ingredient swaps: Don’t have broccoli? Use any stir-fry-friendly veggies you have on hand, like bell peppers or snap peas.
• Texture tips: When cooking your noodles, undercook them slightly. They’ll soak up the sauce during the stir-frying for a perfect finish!

Variation

Want to switch it up? Go vegan by replacing the chicken with tofu, or try different protein options like shrimp. Feeling spicy? Add an extra kick with chili garlic sauce or even a sprinkle of red pepper flakes—your taste buds will thank you!

FAQs

Can I use regular soy sauce instead of tamari?
Absolutely! Just make sure it’s gluten-free if needed.

Can I prepare this ahead of time?
Yes, you can chop your veggies and prepare the sauce in advance. Just cook your chicken and noodles fresh when you’re ready to eat!

How do I reheat leftovers?
Use the stovetop with a little water to ensure the noodles don’t dry out. A quick warm-up in the microwave works too—just add a splash of broth or water.

📌 Pin this recipe for your next cozy dinner night!

Gluten-Free Chicken Lo Mein

This quick and easy Gluten-Free Chicken Lo Mein combines tender chicken, vibrant veggies, and perfectly cooked noodles in a savory sauce, all in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Chicken

• 2 pieces chicken breasts (~1 lb), cut into thin strips
• 1 tablespoon gluten-free reduced-sodium tamari
• 2 teaspoons cornstarch
• 1 pinch white pepper
• High-heat cooking oil for stir-frying

For the Noodles and Veggies

• 8 oz gluten-free spaghetti or ramen noodles
• 4 cups broccoli florets
• 2 cups coleslaw mix
• 3 pieces 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
• 1 pinch white pepper

Method

 

Preparation

1. In a large zip-top bag, combine the chicken strips, 1 tablespoon tamari, cornstarch, and a pinch of 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.

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, 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

This dish keeps well in the fridge for up to 3-4 days. For optimal flavor, store it in an airtight container. If freezing, it lasts up to 3 months; reheat in a pan with a splash of water to prevent stickiness. Remember to stir-fry your veggies until they’re tender-crisp for the best texture.