Gluten-Free Chicken Lo Mein

The enticing aroma of stir-fried chicken mingled with fresh vegetables fills your kitchen, transporting you to a bustling Asian street market. This delightful Gluten-Free Chicken Lo Mein comes together in just 30 minutes, making it perfect for a weeknight dinner. The tender chicken, crispy veggies, and flavorful sauce create a satisfying, gluten-free meal that the whole family will love.

This recipe is ideal for anyone seeking a quick yet wholesome dinner solution. It’s fantastic for busy weeknights or meal prep, as it stores well in the fridge for up to three days.

Why You’ll Love This Recipe

• The tender chicken strips soak up a rich, savory sauce.
• Crunchy broccoli and coleslaw add fresh texture and flavor.
• Gluten-free noodles provide a satisfying base without the guilt.
• It’s ready in just 30 minutes, perfect for weeknight dinners.

What You’ll Need

Gather the ingredient list below to make this flavorful dish.

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

For Stir-Frying

• 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

Use any gluten-free noodle of your choice.

Substitutions & Swaps

• Tamari can be replaced with coconut aminos.
• Chicken can be swapped for tofu or shrimp.
• Substitute broccoli with snap peas or bell peppers.
• Use any gluten-free vegetable broth instead of chicken broth.

How to Make It

Follow these steps for a delicious homemade meal.

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.

Boil 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 Vegetables

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

Combine and Serve

Remove the lid, then add the coleslaw mix, green onions, garlic, and a bit more oil. Stir-fry until the cabbage starts to wilt, about 1–2 minutes. 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: Store in an airtight container for up to 3 days.
Freezer: No, the texture changes when frozen.
Reheat: Microwave on high for 1-2 minutes or until heated through.

Tips for Best Results

• Cut chicken into uniform strips for even cooking.
• Adjust the chili sauce to control spiciness.
• Use a high smoke point oil for better stir-frying.
• Keep the vegetables slightly crisp to enhance texture.

Serving Suggestions

• Pair with a side of steamed edamame for extra protein.
• Serve alongside a fresh cucumber salad to balance flavors.
• Enjoy with a chilled glass of green tea for a refreshing touch.