Gluten-Free Chicken Lo Mein

Gluten-free chicken lo mein with tender chicken strips, fresh broccoli, coleslaw mix, and green onions tossed in a flavorful homemade Asian-style sauce. This easy stir-fry recipe uses gluten-free tamari and oyster sauce for authentic taste, perfect for quick weeknight dinners, healthy meal prep, or family-friendly meals. Serve with rice noodles or ramen noodles for a complete gluten-free dinner.

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 (Kikkoman recommended)
• 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

1. 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.
2. Mix all the sauce ingredients in a small bowl and set aside.
3. Bring a large pot of water to a boil, cook the noodles until al dente, then drain and set aside.
4. Heat a drizzle of oil in a large wok or 12” skillet over high heat. Add the chicken and stir-fry until fully cooked. Remove from the pan and set aside.
5. Add 3 tablespoons of water to the wok. Once simmering, add the broccoli, cover, and steam for 1 minute.
6. Remove the lid, then add the coleslaw mix, green onions, garlic, and a bit more oil. Stir-fry until the cabbage starts to wilt, 1–2 minutes.
7. 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.

Tips

• Slice chicken thinly for faster and more even cooking.
• Use a wok for the best stir-fry results and high-heat cooking.
• Rinse noodles briefly under cold water after boiling to prevent sticking.
• Add sauce gradually to adjust thickness to your preference.

Variations and Substitutions

• Substitute chicken with shrimp, beef, or tofu for different protein options.
• Swap coleslaw mix with snap peas, bell peppers, or bok choy.
• Adjust spice level by adding more or less chili sauce.
• Use rice noodles for a lighter gluten-free version.

FAQs

Can I make this ahead of time?
Yes, cook the chicken and vegetables separately, then combine with noodles and sauce just before serving.

Is this recipe vegan-friendly?
To make it vegan, use tofu instead of chicken and replace oyster sauce with a vegetarian alternative.

Can I freeze leftovers?
Cooked lo mein can be stored in an airtight container in the fridge for up to 3 days, but noodles may become softer when reheated.

Serving Suggestions

• Serve with sesame seeds sprinkled on top for extra flavor.
• Pair with steamed dumplings or spring rolls for a complete meal.
• Add chopped peanuts or cashews for crunch.

Why You’ll Love This Recipe

• Quick and easy weeknight dinner ready in under 30 minutes.
• Packed with vegetables and lean protein for a balanced meal.
• Gluten-free and adaptable to dietary preferences.
• Rich, flavorful sauce that coats every noodle and bite.