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A bowl of Gluten-Free Chicken Lo Mein with colorful vegetables and chicken.

Gluten-Free Chicken Lo Mein

A flavorful, one-pan gluten-free take on a classic chicken lo mein, featuring tender chicken, vibrant veggies, and a savory sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Gluten-Free
Calories: 400
Ingredients Method Notes

Ingredients
  

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

Notes

For variations, you can replace the chicken with tofu for a vegan option or add shiitake mushrooms for an umami twist. Serve with a sprinkle of chopped green onions and sesame seeds, if desired. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.