Gluten-Free Chicken Lo Mein

A vibrant medley of tender chicken, crisp vegetables, and savory sauce will transport you straight to your favorite takeout spot. This Gluten-Free Chicken Lo Mein comes together in under 30 minutes, making it perfect for a quick weeknight meal. The combination of gluten-free noodles and fresh ingredients creates a satisfying dish that’s both hearty and nourishing.

This recipe is ideal for families looking to enjoy a delicious homemade dinner, busy individuals needing a fast meal option, or anyone avoiding gluten without sacrificing flavor. You can prepare the ingredients in advance for effortless cooking or store leftovers for easy reheating.

Why You’ll Love This Recipe

• It features a delightful blend of textures from the crisp broccoli and tender chicken.
• Cooking everything in a single wok reduces cleanup time significantly.
• The rich, savory sauce elevates the dish, making it endlessly crave-worthy.
• It’s a quick meal option ready in under 30 minutes.

What You’ll Need

Gather these ingredients for a delicious homemade meal.

For the Chicken

• 2 chicken breasts (~1 lb), cut into thin strips
• 1 tablespoon gluten-free reduced-sodium tamari
• 2 teaspoons cornstarch
• Pinch of white pepper

For the Noodles

• 8 oz gluten-free spaghetti or ramen noodles
• High-heat cooking oil, for stir-frying

For the Vegetables

• 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

Use regular tamari if gluten-free isn’t needed.

Substitutions & Swaps

• Chicken can be swapped for tofu.
• Corstarch can be replaced with arrowroot powder.
• Use zucchini noodles for a low-carb option.
• Any favorite vegetables can be added.

How to Make It

Create this savory dish with these simple steps.

Marinate the Chicken

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.

Prepare the Sauce

Mix all the sauce ingredients in a small bowl and set aside.

Cook the Noodles

Bring a large pot of water to a boil. Cook the noodles until al dente, then drain and set aside.

Stir-Fry the Chicken

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.

Steam the Broccoli

Add 3 tablespoons of water to the wok. Once simmering, add the broccoli, cover, and steam for 1 minute.

Add the Vegetables

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.

Combine All Ingredients

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.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: No, vegetables lose texture.
Reheat: Microwave on high for 1-2 minutes.

Tips for Best Results

• Ensure the chicken is cut into uniform strips for even cooking.
• Use high heat to achieve a nice char on the chicken and veggies.
• Be cautious with the chili sauce; adjust to your heat preference.
• Don’t overcook the noodles to maintain their texture in the dish.

Serving Suggestions

• Serve with a side of steamed edamame for extra protein.
• Pair with a light cucumber salad for a refreshing balance.
• Enjoy alongside a tangy fruit salad to complete the meal.