Gluten-Free Chicken Lo Mein

Let’s be honest, sometimes you just need a giant, comforting bowl of noodles without any of the gluten-heavy guilt. This Gluten-Free Chicken Lo Mein is here to save your weeknight dinner plans. It’s the kind of meal that makes you feel like a takeout hero but is made with simple, wholesome ingredients right in your own kitchen. The tender chicken, crisp veggies, and that irresistibly savory sauce come together in one pan faster than you can say “delivery.” It’s the perfect solution for those busy evenings when everyone is craving something satisfying. Imagine a dish that’s customizable for picky eaters, naturally gluten-free, and guaranteed to have everyone asking for seconds. That’s the magic of this Lo Mein.

Table of Contents

Table of Contents

Why You’ll Love This Gluten-Free Chicken Lo Mein

• It’s Seriously Fast: From prep to plate in about 30 minutes, making it a perfect weeknight warrior.
• Family-Friendly Magic: Even the pickiest eaters will gobble up these flavorful noodles.
• Endlessly Customizable: Got extra veggies or a different protein? Toss them in! This recipe is a great clean-out-the-fridge meal.
• Better Than Takeout: You control the ingredients, so it’s healthier and you get that proud, “I made this!” feeling.

Ingredients

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For the Noodles & Chicken:

• 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

For the Vegetables:

• 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

For the Sauce:

• 1/4 cup gluten-free tamari or coconut aminos
• 2 tbsp oyster sauce (check for gluten-free label)
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)

Step-by-Step Instructions

1. Cook the Noodles: 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.
2. Cook the Chicken: While the water boils, season the sliced chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or wok 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.
3. Sauté the Aromatics: 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.
4. Cook the Veggies: 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.
5. Combine Everything: Return the cooked chicken to the skillet. Add the drained noodles and the sliced green onions.
6. Add the Sauce & Toss: 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.
7. Serve: 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!

My Favorite Kitchen Tools for This Recipe

A good, large skillet or a wok is your best friend for this dish. You want something that gives the ingredients plenty of room to mingle and get a little caramelized. I also swear by my microplane for grating ginger and garlic—it creates a paste that melts perfectly into the sauce. And don’t forget a trusty pair of tongs for that final, glorious toss!

Tips & Variations

This recipe is wonderfully forgiving. No chicken? Thinly sliced beef, shrimp, or even baked tofu work beautifully. For a low-carb option, you can swap the noodles for spiralized zucchini or sweet potato noodles—just sauté them until tender. The key to great stir-fry is to have all your ingredients prepped and ready to go before you even turn on the stove (this is called mise en place, aka your secret weapon for stress-free cooking). If your sauce seems a little thick, a tablespoon or two of chicken broth will thin it out perfectly.

This dish was born out of a desperate “What’s for dinner?!” night when my fridge was looking pretty sad. I threw in some leftover cabbage and carrots, and my family declared it a keeper. Now it’s in our regular rotation!

Serving Suggestions

This Gluten-Free Chicken Lo Mein is a complete meal all on its own. But if you’re looking to make a bigger spread, it pairs wonderfully with a simple side like a Light and Tangy Cucumber Salad or some crispy spring rolls. For a heartier meal, try it alongside my Slow Cooker Sesame Beef.

Nutrition Facts*

*This is an auto-generated estimate based on the ingredients used. For precise facts, consider using a nutrition calculator with your specific brands.

Per serving: Calories: 385kcal | Carbohydrates: 42g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 980mg | Fiber: 5g | Sugar: 10g

I hope this Gluten-Free Chicken Lo Mein becomes a quick and reliable favorite in your home, just like it is in mine. It’s proof that eating gluten-free doesn’t mean sacrificing flavor or that classic takeout experience. It’s all about cozy, happy, and delicious food that brings everyone to the table. If you give it a try, I’d love to hear how it turned out for you!

Gluten-Free Chicken Lo Mein FAQs

Can I make this dish ahead of time?

<p, chop the veggies, and whisk the sauce—and keep them in separate containers in the fridge for up to a day. When you’re ready, just fire up the skillet and dinner will be ready in a flash.

What’s the best gluten-free noodle to use for lo mein?

I’ve had great success with brown rice spaghetti or dedicated gluten-free lo mein noodles. The key is to cook them just to al dente, as they will continue to cook a bit when you toss them in the hot skillet with the sauce. For more info on gluten-free cooking, Beyond Celiac is a fantastic resource.

How should I store leftovers?

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a tiny splash of water or broth to keep the noodles from drying out.

Can I freeze this gluten-free lo mein?

I don’t recommend it. Gluten-free noodles tend to become quite soft and mushy when thawed and reheated. This dish is best enjoyed fresh.

I can’t find oyster sauce. What can I use instead?

No problem! You can simply use extra gluten-free tamari. For a more complex flavor, a tablespoon of hoisin sauce (check the label for gluten-free) makes a great substitute.

More Family-Friendly Dinners You’ll Love

If you enjoyed this recipe, you’ve got to try my One-Pan Lemon Herb Chicken and Veggies—it’s another weeknight lifesaver. Or, for a different twist on Asian flavors, this Quick Beef and Broccoli is always a hit.