Why Make This Recipe

Gluten-Free Chicken Lo Mein is a fantastic dish that brings the flavors of classic takeout right to your kitchen. It’s perfect for anyone who needs or chooses to avoid gluten but still wants tasty, comforting meals. This recipe is easy to make, packed with vegetables, and can be customized with your favorite ingredients. Plus, you can enjoy it in less time than it takes to wait for delivery!

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

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.
Mix all the Lo Mein sauce ingredients in a small bowl and set aside.
Bring a large pot of water to a boil, cook the noodles until al dente, then drain and set aside.
Heat a drizzle of oil in a large wok or skillet over high heat. Add the chicken and stir-fry until fully cooked. Remove from the pan and set aside.
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.
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 the Gluten-Free Chicken Lo Mein hot, right from the pan. It makes a great main course and pairs well with a simple side salad. You can also add some extra chili sauce or sesame seeds on top for an additional burst of flavor.

How to Store Gluten-Free Chicken Lo Mein

If you have leftovers, allow the dish to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When ready to eat, reheat in a skillet or microwave until warmed through.

Tips to Make Gluten-Free Chicken Lo Mein

Make sure to use gluten-free noodles to keep the dish gluten-free.
For more flavor, marinate the chicken for at least 30 minutes before cooking.
Add other vegetables like bell peppers or snap peas for more color and flavor.

Variation

You can easily swap the chicken for shrimp, beef, or tofu to suit your taste. Feel free to mix up the vegetables, too, by taking advantage of whatever you have on hand.

FAQs

Can I use regular soy sauce instead of tamari?
No, regular soy sauce contains gluten. Stick to gluten-free tamari for this recipe.

Can I make this dish vegetarian?
Yes! Use tofu as a protein source and vegetable broth instead of chicken broth for the sauce.

How spicy is this dish?
The level of spiciness depends on how much chili sauce you add. Start with 1 teaspoon and adjust to your preference.