Gluten-Free Chicken Lo Mein

why make this recipe

Gluten-Free Chicken Lo Mein is a great choice for anyone craving a delicious Asian-inspired meal without the gluten. This dish is packed with protein and veggies, making it not only tasty but also nutritious. Plus, it satisfies your noodle cravings with a gluten-free twist, using spaghetti or ramen noodles that won’t compromise on flavor or texture.

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. 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.
6. 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 serve Gluten-Free Chicken Lo Mein

Serve gluten-free chicken lo mein hot, garnished with additional green onions or sesame seeds for added flavor. This dish goes perfectly with a side of pickled vegetables or steamed dumplings for a complete meal.

how to store Gluten-Free Chicken Lo Mein

To store leftovers, allow the chicken lo mein to cool completely. Then, place it in an airtight container and refrigerate. It should last for about 3-4 days. Reheat in a skillet or microwave, adding a splash of water if needed to keep it moist.

tips to make Gluten-Free Chicken Lo Mein

• Make sure to use certified gluten-free noodles to ensure the dish remains gluten-free.
• Adjust the level of chili sauce based on your heat preference.
• Add other vegetables like bell peppers, snap peas, or baby corn to customize the dish further.

variation

For a vegetarian version, swap the chicken for tofu or tempeh. You can use the same marinade and stir-fry method to achieve a delicious meatless dish.

FAQs

Q: Can I use regular noodles instead of gluten-free?
A: Yes, but to keep the dish gluten-free, stick to gluten-free noodles for this particular recipe.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the components ahead of time and stir-fry them when you’re ready to eat.

Q: Is there a soy-free option?
A: Yes, you can use coconut aminos as a soy-free alternative to tamari and soy sauce.

Gluten-Free Chicken Lo Mein

A delicious Asian-inspired meal that's gluten-free, packed with protein and veggies, and satisfies your noodle cravings using gluten-free spaghetti or ramen noodles.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian, Gluten-Free

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Chicken

• 2 pieces chicken breasts (~1 lb), cut into thin strips Use boneless, skinless chicken breasts.
• 1 tablespoon gluten-free reduced-sodium tamari For marinating the chicken.
• 2 teaspoons cornstarch Helps to tenderize and coat the chicken.
• pinch white pepper

Main Ingredients

• 8 oz gluten-free spaghetti or ramen noodles
• 4 cups broccoli florets
• 2 cups coleslaw mix For added crunch and flavor.
• 3 pieces green onions, chopped For garnish and flavor.
• 2 cloves garlic, minced
• high-heat cooking oil for stir-frying Use oil with a high smoke point.

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) Adjust based on heat preference.
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 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

Serve gluten-free chicken lo mein hot, garnished with additional green onions or sesame seeds for added flavor. This dish goes perfectly with a side of pickled vegetables or steamed dumplings for a complete meal. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of water if needed to keep it moist.