Gluten Free Chicken Lo Mein Recipe



  • 12 ounces gluten-free rice noodles (or gluten-free spaghetti)

Chicken Marinade:

  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 1 tablespoon gluten-free tamari (or soy sauce)
  • 1 teaspoon cornstarch


  • 1 tablespoon neutral-flavored oil (like avocado or vegetable oil)
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1/2 cup sliced mushrooms
  • 3 green onions, sliced (white and green parts separated)
  • 2 cloves garlic, minced

Lo Mein Sauce:

  • 3 tablespoons gluten-free tamari (or soy sauce)
  • 2 tablespoons gluten-free oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)

For Garnish (optional):

  • Toasted sesame seeds
  • Additional sliced green onions


  • Prepare the Noodles: Cook the gluten-free rice noodles according to package directions until al dente. Drain, rinse with cold water, and set aside.
  • Marinate the Chicken: In a bowl, combine the sliced chicken with the tamari and cornstarch. Toss to coat and let marinate for 10-15 minutes.
  • Make the Sauce: In a separate bowl, whisk together all the sauce ingredients (tamari, oyster sauce, rice vinegar, brown sugar, sesame oil, ginger, and red pepper flakes).
  • Cook the Chicken: Heat a large wok or skillet over medium-high heat. Add the oil, then the marinated chicken. Cook, stirring frequently, until browned and cooked through (about 5-7 minutes). Remove the chicken to a plate.
  • Cook the Vegetables: In the same wok, add the broccoli, carrots, and mushrooms. Cook, stirring occasionally for 3-4 minutes, or until crisp-tender. Add the white parts of the green onions and the garlic and cook for another minute, until fragrant.
  • Assemble the Lo Mein: Return the cooked chicken to the wok. Add the cooked noodles and lo mein sauce. Toss everything together over medium heat until the noodles are heated through and well coated in the sauce.
  • Garnish and Serve: Stir in the green parts of the green onions. Garnish with sesame seeds and extra green onions if desired. Serve immediately.


  • Customize the Veggies: Feel free to add your favorites, such as bell peppers, snap peas, or baby corn.
  • Substitute Protein: Use shrimp, beef, or tofu instead of chicken for a different variation.
  • Spice It Up: Add a bit more red pepper flakes or a drizzle of sriracha sauce for extra heat.


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