Gluten-Free Chicken Lo Mein. You should not purchase sign up for when it’s possible to make Gluten-Free Chicken Lo Mein at home!

These saucy, slurpy noodles really satisfy.

Last week I made the decision the initial thing I’d consume if we ever got a short-term break from needing to eat gluten-free would be Arby’s Curly Fries.

As I’ve stated before, there’s a gluten-free type of almost every gluten-containing food these days, but good ol’ fashioned battered then fried curly fries? GIMME.

Those and Chocolate Munchkins from Dunkin’ Donuts, B-Bops Cheeseburgers with extra mayo, Papa Johns Pizza, OP breadsticks, a cinnamon roll how big my mind from literally anywhere, and BEER THAT TASTES LIKE BEER – but who’s maintaining track?

Myself dreaming about doughy breadsticks, one thing I don’t have to miss out on is Chinese takeout…made at home, anyway while I find! Mongolian Beef Noodle Bowls, Pot Sticker Noodles Bowls, and Orange Beef and Broccoli are some of this methods we keep my sign up for cravings from increasing, and from now on I’ve got another dish to enhance the list – Gluten-Free Chicken Lo Mein.

Chicken Lo Mein ended up being certainly one of my very favorite take that is chinese dishes prior to presenting to get gluten-free. Greasy, twirly, oily, chewy, did I point out oily? It absolutely was so great, but demonstrably not very healthy! No issue however, because by simply making Chicken Lo Mein in the home, I’m in a position to get a grip on the total amount of fat, sugar, and salt in the meal, plus allow it to be gluten-free, too.

Prepared noodles are tossed with stir fried chicken and veggies then tossed with a luscious sauce that is savory from gluten-free Tamari, just a little sweet through the addition of gluten-free oyster sauce and a pinch of sugar, then rounded away with sesame oil, chili sauce, and a hit of garlic. This meal is soooo good and you will feel means better about consuming a bowl that is big two (or three…or four! )

I utilized Kikkoman Gluten-Free Oyster Sauce that I get in the standard foods that are asian at the food store. Oyster sauce is dense, only a little sweet, and ultra concentrated in taste. It is thought by me’s the thing that makes this dish “Chicken Lo Mein” versus in the event that you simply tossed the components with gluten-free Tamari or soy sauce.
These are Tamari, make sure to make use of LOW-SODIUM gluten-free Tamari or soy that is gluten-free because of this meal, otherwise it is too salty. I favor San-J gluten-free Tamari.
Modify your lo mein with the addition of any veggies you would like so long as they add up to 4 cups. I utilized broccoli, but other options that are great red bell pepper, snowfall peas, carrots, celery, and baby bok choy.
Make sure to have most of the components measured and prepped before turning in the heat. This dish cooks in 5-7 mins, as well as on high heat, therefore there’s no time at all to chop when the components start sizzling.

OK – ready to consume?

Begin by dropping 8oz noodles in a pot that is large of water then cook until al dente. I’ve utilized both gluten-free ramen noodles in this dish, and they’re both great. I prefer the texture of GF hotbrides net ramen noodles (i prefer King Soba Gluten-Free Brown Rice Ramen Noodles, ) but spaghetti noodles tend to be more easily obtainable, of course!

Even though the noodles are cooking, add 2 chicken breasts (14oz) which were cut into slim strips, 1 Tablespoon gluten-free Tamari, 2 teaspoons cornstarch, and a pinch of white pepper to a big Ziplock bag then squish to combine. Heat a drizzle of oil in a wok that is large 12? skillet over high temperature adding the chicken and stir fry until prepared through. Eliminate up to a dish then set aside.

Add 3 Tablespoons water to your wok then, as soon as simmering, add 4 cups broccoli florets. Protect the pan having a lid then simmer for 1 minute.

Uncover you can add another drizzle of oil along side 2 cups coleslaw mix, 3 sliced green onions, and 2 cloves minced garlic, then stir fry before the cabbage starts to wilt, 1-2 mins.

Last action would be to include the chicken and drained noodles in to the wok then drizzle in a sauce that is easy produced from Tamari, oyster sauce, sesame oil, a pinch of sugar and white pepper, chili sauce, plus some cornstarch to thicken things up.

Toss until the sauce has thickened and each noodle is covered in deliciousness.

Transfer into bowls or onto dishes then grab your chopsticks, ditch the regret, and dig in! I am hoping you love this effortless, healthier sign up for fake out dish – enjoy!