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Gluten-Free Chicken Lo Mein Recipe

Name: Gluten-Free Chicken Lo Mein
Yield: 4
Ingredients: 2 chicken breasts (14oz), cut into thin strips; 1 Tablespoon LOW-SODIUM gluten-free Tamari; 2 teaspoons cornstarch; pinch white pepper; 8oz dry gluten-free spaghetti or ramen noodles; high heat cooking oil; 4 cups broccoli florets; 2 cups coleslaw mix; 3 green onions, chopped; 2 cloves garlic, minced; 1/4 cup LOW-SODIUM gluten-free Tamari; 3 Tablespoons gluten-free oyster sauce (I used Kikkoman); 2 Tablespoons chicken broth (low-sodium if possible); 1 Tablespoon cornstarch; 1 - 2 teaspoons chili sauce (like Siracha); 1 teaspoon sugar; 1/2 teaspoon sesame oil; pinch white pepper

Iowa Girl Eats

No need to order take out when you can make Gluten-Free Chicken Lo Mein at home! These saucy, slurpy noodles really satisfy.

Ingredients

2 chicken breasts (14oz), cut into thin strips

1 Tablespoon LOW-SODIUM gluten-free Tamari

2 teaspoons cornstarch

pinch white pepper

8oz dry gluten-free spaghetti or ramen noodles

high heat cooking oil

4 cups broccoli florets

2 cups coleslaw mix

3 green onions, chopped

2 cloves garlic, minced

1/4 cup LOW-SODIUM gluten-free Tamari

3 Tablespoons gluten-free oyster sauce (I used Kikkoman)

2 Tablespoons chicken broth (low-sodium if possible)

1 Tablespoon cornstarch

1 - 2 teaspoons chili sauce (like Siracha)

1 teaspoon sugar

1/2 teaspoon sesame oil

pinch white pepper

Method

Add sliced chicken to a large Ziplock bag with tamari and cornstarch then squish to combine. Place in the refrigerator while you prepare the rest of the ingredients.

Combine all sauce ingredients in a dish then set aside. Bring a large pot of water to a boil then add noodles and cook until al dente. Drain then set aside.

While the noodles are cooking, heat a drizzle of oil in a large wok or 12” skillet over high heat. Once hot, add chicken then stir fry until cooked through. Remove to a plate then set aside.

Add 3 Tablespoon water to the wok then, once simmering, add broccoli then cover with a lid and steam for 1 minute. Remove lid then add coleslaw, green onions, garlic, and another drizzle of oil then stir fry until the cabbage begins to wilt, 1-2 minutes. Add the chicken, noodles, and sauce to the wok then stir fry until the sauce has thickened, 1-2 minutes. Serve hot.

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