Description
A quick, healthy, and tasty Gluten-Free Chicken Lo Mein that combines tender chicken with fresh vegetables and flavorful noodles.
Ingredients
Scale
- 8 oz gluten-free spaghetti or lo mein noodles
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 cups coleslaw mix (or shredded cabbage)
- 3 green onions, sliced
- 1/4 cup gluten-free tamari or coconut aminos
- 2 tbsp oyster sauce (gluten-free)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook your gluten-free noodles according to package directions until al dente. Drain and set aside.
- Season the sliced chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until no longer pink and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
- Add the shredded carrots, bell pepper, and coleslaw mix to the skillet. Stir-fry for 3-4 minutes until the vegetables are just tender but still have a bit of crunch.
- Return the cooked chicken to the skillet. Add the drained noodles and the sliced green onions.
- Pour the prepared sauce over everything in the skillet. Using tongs, toss everything together until it’s evenly coated and heated through, about 2-3 minutes.
- Divide the lo mein among bowls and garnish with extra green onions and a sprinkle of red pepper flakes if you like a little heat. Enjoy immediately!
Notes
You can customize with your favorite vegetables like broccoli or snap peas. For a vegetarian option, replace chicken with tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg