Gluten Free Chicken Lo Mein
This gluten free chicken lo mein is a satisfying weeknight favorite with tender noodles and crisp veggies. It's ready in minutes and always a crowd-pleaser.
Equipment
- wok
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
Instructions
- 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.
- Whisk together the tamari, oyster sauce, sesame oil, honey, and sriracha in a small bowl. Set the sauce aside.
- 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.
- 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.
- 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.
- Remove from heat, top with sliced green onions and sesame seeds, and serve immediately.
Nutrition
Serving: 1servingCalories: 466kcalCarbohydrates: 52gProtein: 33gFat: 14g
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