Chicken Lo Mein Recipe (Gluten-Free)
A hearty one-pot meal made with thick noodles, marinated chicken, and tossed in a rich and flavorful Lo Mein dark sauce. This quick takeout favorite is ready in less than 30 minutes and is way better than take out!
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INGREDIENTS
Chicken & Vegetables Stir Fry
- 8 oz uncooked noodles, spaghetti/fettuccine, linguine or soba, thicker rice noodles, gluten free if needed
- 1 pound boneless skinless chicken breast, cut into small bite-size cubes or strips
- 2 tablespoons olive oil or avocado oil
- 1 cup carrots, julienned
- 1 ½ cup red and yellow bell pepper mix, cut into strips
- 2 cups mushrooms, champignon, shiitake or your favorite choice, sliced
- ½ cup green onion plus more for garnish
- 1-2 tablespoon of toasted optional sesame seeds, white or black and white mix
Lo Mein Sauce
- 1 ½ tablespoon of dark soy sauce gluten-free, or coconut aminos
- 1 ½ tablespoon low sodium soy sauce gluten-free, or coconut aminos
- 1 ½ teaspoon tapioca flour, or cornstarch
- ½ cup chicken broth, or vegetable broth
- 3 tablespoons oyster sauce, or fish sauce, opt for gf if needed or leave it out
- 1 teaspoon sesame oil, I prefer using toasted sesame oil
- 1 teaspoon honey , or coconut sugar
- 1 teaspoon ginger, grated
- 2 teaspoon chili flakes, optional
- salt & pepper to taste
- 5 teaspoon freshly minced garlic
INSTRUCTIONS
- Noodles. Cook the pasta according to the package instructions. Be careful not to overcook them, as they will continue to cook later in the sauce.
- Make The Sauce. In a medium-sized bowl, combine all the sauce ingredients. Set aside.
- Chicken Marinade. In another medium-sized bowl, place the chicken breasts. Pour 2 tablespoons of the sauce over the chicken, cover with plastic wrap, and let it marinate for at least 1 hour. If you're short on time, you can prepare the marinade the night before and marinate the chicken overnight. Even a shorter marination time will add flavor and tenderness to the chicken.
- Cooking the Chicken. Heat 1 tablespoon olive oil in a large skillet (a wok pan is optional) over high heat. Cook the marinated chicken for 3-4 minutes on each side until it turns slightly golden brown. Remove the chicken from the heat and set it aside.
- Vegetable Stir-Fry. In the same skillet, add remaining 1 tablespoon olive oil and sauté the mushrooms for 3-4 minutes over medium heat. Then, add the remaining vegetables except green onions (bell peppers, carrots, garlic) and cook until the bell peppers and carrot become tender but not overly soft (about 1-2 minutes).
- Bringing It All Together. Reduce the heat to low. Pour the prepared sauce into the skillet, green onions, and simmer until the mixture starts to thicken. Return the cooked chicken and add noodles to the pan. Toss everything together until the noodles are thoroughly coated and slightly browned with the sauce.
- Garnish and Serve. Garnish the dish with green onions and sesame seeds. Serve the meal while it's still warm. Enjoy!
NOTES
- Noodles. For chicken lo mein it’s best to leave your noodles a little bit undercooked (al dente) before adding to the sauce. When noodles are cooked, always add a drizzle of vegetable oil to prevent them from sticking to each other.
- Chicken Marinade. For better results, marinate the chicken overnight but if you’re in a rush then at least 30 minutes.
- Store. 2-3 days refrigerated in an airtight container. In the freezer 1-2 months.
- Oyster sauce - Oyster sauce commonly contains wheat flour as a thickener so please choose the ones that have a ‘’gluten-free’’ label on them.
- Soy sauce - soy sauce has also wheat in it but thankfully, like oyster sauce, there are companies that make ‘’gluten-free’’ soy sauce. Another substitute for this will be coconut aminos.
- Serving - 4 or 6 portions.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 328kcalCarbohydrates: 22gProtein: 19gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 57mgSodium: 908mgPotassium: 482mgFiber: 3gSugar: 4gVitamin A: 5118IUVitamin C: 53mgCalcium: 62mgIron: 5mg
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