Gluten Free Chicken Lo Mein

Lo mein is one of those dishes that sounds complicated but really isn’t. A hot skillet, some noodles, chicken, veggies, and a good sauce is all it takes.

This version is 100% gluten free, which means you can enjoy classic takeout flavors without worrying about gluten. The sauce is made with tamari and gluten free oyster sauce, so it tastes just as rich and savory as the original.

What I love about this gluten free chicken lo mein is how quick it is. You can have everything on the table in under 30 minutes, start to finish.

It’s also super easy to customize. You can toss in whatever veggies you have on hand or adjust the level of spice to your liking.

It’s a simple, satisfying dinner that works any night of the week. Let’s get into the recipe.

Why You’ll Love This Recipe

Tastes Just Like Takeout – The savory tamari and oyster sauce combo with a hint of sesame creates that rich authentic lo mein flavor you crave.

Ready in About 30 Minutes – From start to finish this entire dish comes together fast enough for a stress-free weeknight dinner.

Colorful and Beautiful – The red bell pepper and bright carrots and green onions make this dish look almost too good to eat.

Ingredients

• 8 oz Gluten Free Spaghetti or Lo Mein Noodles
• 1 lb Boneless Skinless Chicken Breasts, thinly sliced
• 2 tbsp Avocado Oil, divided
• 1 cup Shredded Cabbage
• 1 cup Matchstick Carrots
• 1 Red Bell Pepper, thinly sliced
• 3 Green Onions, sliced
• 3 cloves Garlic, minced
• 1/4 cup Tamari (gluten free soy sauce)
• 2 tbsp Oyster Sauce (gluten free)
• 1 tbsp Sesame Oil
• 1 tbsp Honey
• 1 tsp Sriracha
• Sesame Seeds, for garnish

How to Make

Step 1

Cook the gluten free noodles according to the package directions until just al dente. Drain, rinse briefly with cool water to stop the cooking, and toss with a drizzle of sesame oil to prevent sticking. Set aside.

Step 2

Whisk together the tamari, oyster sauce, sesame oil, honey, and sriracha in a small bowl. Set the sauce aside.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat. Add the sliced chicken in a single layer, season with a pinch of salt, and cook for 4 to 5 minutes, flipping halfway, until browned and cooked through. Transfer the chicken to a plate.

Step 4

Add the remaining 1 tablespoon of avocado oil to the same skillet. Toss in the shredded cabbage, matchstick carrots, and red bell pepper. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender. Add the garlic and stir for 30 seconds.

Step 5

Return the chicken to the skillet along with the cooked noodles. Pour the sauce over everything and toss vigorously with tongs for 1 to 2 minutes, making sure the noodles and chicken are evenly coated.

Step 6

Remove from heat, top with sliced green onions and sesame seeds, and serve immediately.

My Tips

Don’t Overcook the Noodles

Gluten free noodles go from perfect to mushy really fast. Pull them off the heat about one minute before the package says they’re done. They’ll keep cooking a little from the residual heat and again when you toss them in the hot skillet with the sauce.

Once you drain them, rinse them quickly with cool water. This stops the cooking right away and washes off excess starch that makes gluten free noodles clump into a sticky mess.

Then toss them with a small drizzle of sesame oil right away. This keeps the noodles separated and adds a little extra flavor at the same time.

Get the Skillet Really Hot Before Adding the Chicken

You want the skillet screaming hot before the chicken goes in. If the pan isn’t hot enough, the chicken will release its juices and start steaming instead of getting that nice golden sear on the outside.

Lay the chicken slices in a single layer with space between each piece. If you crowd them, they’ll steam and turn rubbery instead of browning. If your skillet is small, cook the chicken in two batches.

Let each side cook without moving it for about 2 minutes before flipping. That’s how you get the browning that adds so much flavor to the dish.

Slice the Chicken Thin and Even

Cut the chicken breasts into thin strips, about a quarter inch thick. If some pieces are thick and some are thin, the thin ones will dry out before the thick ones are cooked through.

A good trick is to pop the chicken in the freezer for about 15 minutes before slicing. It firms up just enough that you can cut clean, even strips without the meat sliding around under your knife.

More Tasty Recipes

• Gluten Free Chicken Fried Rice
• Gluten Free Crispy Egg Rolls
• Gluten Free Kung Pao Chicken
• Gluten Free Orange Chicken
• Gluten Free Sesame Chicken

FAQ

What noodles work best for gluten free lo mein?

Rice noodles and brown rice spaghetti are two of the most popular options, and both hold up well in a stir-fry. You can also look for specifically labeled gluten free lo mein noodles at Asian grocery stores or online – they tend to have a chewier texture that’s closer to traditional lo mein.

Just make sure to cook them only until al dente, since they’ll soften a bit more when tossed in the hot skillet with the sauce.