Gluten-Free Chicken Lo Mein. You should not purchase sign up for when you’re able to make chicken that is gluten-Free Mein in the home!

These saucy, slurpy noodles really satisfy.

Last week I made the decision the thing that is first 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 form of almost every gluten-containing meals today, but good ol’ fashioned battered then fried curly fries? GIMME.

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

While we find myself dreaming about doughy breadsticks, the one thing I don’t need certainly to miss down on is Chinese takeout…made at home, anyhow! Mongolian Beef Noodle Bowls, Pot Sticker Noodles Bowls, and Orange Beef and Broccoli are a definite few regarding the real ways i keep my sign up for cravings from increasing, now I’ve got another meal to increase the list – Gluten-Free Chicken Lo Mein.

Chicken Lo Mein ended up being certainly one of my very favorite Chinese sign up for dishes prior to having to get gluten-free. Greasy, twirly, oily, chewy, did we point out oily? It absolutely was so excellent, but demonstrably not very healthy for you! No issue however, because by simply making Chicken Lo Mein in the home, I’m in a position to control the actual quantity of fat, sugar, and sodium when you look at the meal, plus ensure it is gluten-free, too.

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

  • We used Kikkoman Gluten-Free Oyster Sauce that we get in the normal Asian foods aisle at the food store. Oyster sauce is thick, only a little sweet, and ultra concentrated in taste. I believe it is why is this dish “Chicken Lo Mein” versus in the event that you simply tossed the ingredients with gluten-free Tamari or soy sauce.
  • Speaking of Tamari, make sure to utilize LOW-SODIUM gluten-free Tamari or gluten-free soy sauce because of this meal, otherwise it is too salty. I like San-J gluten-free Tamari.
  • Modify your lo mein by the addition of any vegetables you would like provided that they add up to 4 cups. We used broccoli, but other great options consist of red bell pepper, snow peas, carrots, celery, and baby bok choy.
  • Make sure to have got all of the ingredients measured and prepped before turning regarding the heat. This cooks that are dish 5-7 minutes, as well as on high temperature, therefore there’s almost no time to chop after the ingredients begin sizzling.

Okay – ready to consume?

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

Whilst 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 sizable Ziplock case then squish to combine. Heat a drizzle of oil in a big wok or 12? skillet over high temperature adding the chicken and stir fry until prepared through. Remove up to a dish then set aside.

Include 3 Tablespoons water towards the wok then, when simmering, add 4 cups broccoli florets. Protect the pan having a lid then simmer for 1 moment.

Uncover adding another drizzle of oil along side 2 cups coleslaw mix, 3 sliced green onions, and 2 cloves minced garlic, then stir fry through to the cabbage starts to wilt, 1-2 moments.

Last action will be include the chicken and drained noodles in to the wok then drizzle within an 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 through to the sauce has thickened and each noodle is coated in deliciousness.

Transfer into bowls or onto dishes then grab your chopsticks, ditch the regret, and dig in! You are hoped by me love this simple, healthier sign up for fake out dish – enjoy!

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