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Chicken Lo Mein

Chicken Lo Mein Recipe (Gluten-Free)

Chicken Lo Mein recipe made with thick noodles, marinated chicken and tossed in a rich and flavorful dark sauce with a generous amount of ginger and garlic. Ready in less than 30 minutes and is way better than take-out!
5 from 4 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Asian
Calories 596 kcal

Ingredients
  

Chicken & Vegetables

  • 8 oz Gluten-free spaghetti/fettuccine linguine or soba, thicker rice noodles
  • 1 lb boneless skinless chicken breast cut into small bite-size cubes or thicker strips
  • 2 tablespoons of vegetable oil or avocado oil
  • 1 large carrot julienned
  • 1 medium red bell pepper
  • ½ of large yellow bell pepper
  • 1 medium white onion sliced into ¼ thick circles
  • 2 cups of mushrooms (champignon, shiitake or your favorite choice, sliced)
  • 2 stalks of green onion or a handful of chopped chives
  • 1 tablespoon of toasted optional sesame seeds (white or black and white mix)

Lo Mein Sauce

  • 1 ½ tbsp of dark soy sauce gluten-free - or sub with coconut aminos
  • 1 ½ tbsp of low sodium soy sauce gluten-free - or sub with coconut aminos
  • 1 tsp cornstarch
  • ½ cup chicken broth or vegetable
  • 3 tablespoons of gluten-free oyster sauce
  • 1 tsp sesame oil i prefer using toasted!
  • 1 tsp coconut sugar or brown sugar
  • 1 heaping tsp ginger grated
  • 2 tsp chili flakes
  • ½ tsp black ground pepper or spicy ground chili mix for extra flavor!
  • Salt & pepper to taste
  • 4 cloves garlic minced

Instructions
 

  • Prep. Cook spaghetti as per package instructions but don’t overboil them as they will continue to cook later in the sauce.
  • Sauce. In a medium-size bowl, mix all the sauce ingredients until combined. Set aside.
  • Chicken marinade. In a medium-size bowl, add chicken breasts and pour 2 tablespoons of the sauce, cover with plastic wrap and let marinate for 1 hour. (If you’re in a rush, either make marinade a night before, and leave the chicken overnight to marinade or marinade as little as you have time, but definitely do eat as it will give extra flavor and tenderness to the chicken!)
  • Cook chicken. Heat up vegetable oil in a large skillet (or wok pan, but not necessary!) over high heat. Cook chicken for 3-4 minutes on both sides until slightly golden brown. Remove from heat and set aside.
  • In the same skillet, cook mushrooms (3-4 minutes) over medium heat, then add the rest vegetables and cook until bell peppers become softer but not too soft. (1-2 minutes).
  • Reduce the heat to low. Pour in the sauce, return chicken and noodles to the skillet and toss everything together until all of the noodles are brown and covered with sauce.
  • Garnish with green onions, sesame seeds, and serve while warm!

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.
Portions. This makes about 4 smaller portions.
Keyword asian sauce, chinese noodles, lo mein