Gluten-Free Chicken Lo Mein. You should not order remove when you can make chicken that is gluten-Free Mein at home!

These saucy, slurpy noodles really satisfy.

Last week I made the decision the very first thing I’d eat if we ever got a temporary break from needing to eat gluten-free could be Arby’s Curly Fries.

These days, but good ol’ fashioned battered then fried curly fries as I’ve said before, there’s a gluten-free version of nearly every gluten-containing food? 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 mail order wife TASTES LIKE BEER – but who’s maintaining track?

Myself dreaming about doughy breadsticks, one thing I don’t have to miss out on is Chinese takeout…made at home, anyway while I find! Mongolian Beef Noodle Bowls, Pot Sticker Noodles Bowls, and Orange Beef and Broccoli are some associated with methods I keep my sign up for cravings from increasing, and now I’ve got another meal to enhance the list – Gluten-Free Chicken Lo Mein.

Chicken Lo Mein ended up being certainly one of my very favorite take that is chinese dishes prior to presenting to get gluten-free. Greasy, twirly, oily, chewy, did we point out greasy? It was so great, but demonstrably not too healthy for you! No issue however, because by simply making Chicken Lo Mein in the home, I’m able to get a handle on the actual quantity of fat, sugar, and sodium when you look at the meal, plus allow it to be 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 out with sesame oil, chili sauce, and a hit of garlic. This dish is soooo good and you may feel means better about eating a bowl that is big two (or three…or four! )

• We utilized Kikkoman Gluten-Free Oyster Sauce that we get in the normal Asian foods aisle at the supermarket. Oyster sauce is dense, just 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 just tossed the components with gluten-free Tamari or soy sauce.
• Talking about Tamari, make sure to make use of LOW-SODIUM gluten-free Tamari or gluten-free soy sauce because of this meal, otherwise it’s going to be too salty. I enjoy San-J gluten-free Tamari.
• Customize your lo mein with the addition of any vegetables you prefer so long as they add up to 4 cups. I utilized broccoli, but other options that are great red bell pepper, snowfall peas, carrots, celery, and baby bok choy.
• Be sure to have got most of the components measured and prepped before turning regarding the heat. This dish cooks in 5-7 mins, and on high temperature, so there’s virtually no time to chop when the components 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. I favor the texture of GF ramen noodles (i prefer King Soba Gluten-Free Brown Rice Ramen Noodles, ) but spaghetti noodles are more easily available, needless to say!

Even though the noodles are cooking, add 2 chicken breasts (14oz) which have been cut into slim strips, 1 Tablespoon Tamari that is gluten-free teaspoons cornstarch, and a pinch of white pepper to a big Ziplock case then squish to combine. Heat a drizzle of oil in a big wok or 12? skillet over high temperature you can add the chicken and stir fry until prepared through. Remove to a dish then put aside.

Add 3 Tablespoons water into the wok then, once simmering, add 4 cups florets that are broccoli. Protect the pan with a lid then simmer for 1 moment.

Uncover you can add another drizzle of oil along side 2 cups coleslaw mix, 3 sliced green onions, and 2 cloves minced garlic, then stir fry until the cabbage starts to wilt, 1-2 mins.

Last action would be to include the chicken and drained noodles into the wok then drizzle in a sauce that is easy made of Tamari, oyster sauce, sesame oil, a pinch of sugar and white pepper, chili sauce, plus some cornstarch to thicken things up.

Toss before the sauce has thickened and each noodle is covered in deliciousness.

Transfer into bowls or onto dishes then grab your chopsticks, ditch the regret, and dig in! I am hoping you love this effortless, healthier sign up for fake out dish – enjoy!