Gluten-Free Chicken Chow Mein

Name: Gluten-Free Chicken Chow Mein
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 (14-oz) package gluten-free pasta noodles; 2 Tbsp avocado oil; 1 to 1.5 lbs boneless chicken thighs; 2 ribs celery; 2 cups cabbage; 2 large carrots; 3 cloves garlic; 4 stalks green onion; ¼ cup chicken broth; 4 Tbsp liquid aminos or coconut aminos; 2 Tbsp oyster sauce*; 2 tsp pure maple syrup; 1 1/2 tsp sesame oil

User Reviews

4.5

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
424 kcal
Course
Main Course
Cuisine
Chinese

Gluten-Free Chicken Chow Mein

Tyler Espinosa

Report

Flavorful, delicious chow mein made quick and simple in less than 40 minutes! This easy meal can be made any night of the week!

Share:

I Made This!

45 people made this

Print

13 people printed this

Save this

36 people saved this

Ingredients

Servings

1 (14-oz) package gluten-free pasta noodles
2 Tbsp avocado oil
1 to 1.5 lbs boneless chicken thighs
2 ribs celery chopped (about 1 cup)
2 cups cabbage red or green works!, thinly sliced
2 large carrots grated
3 cloves garlic minced
4 stalks green onion chopped

Chow Mein Sauce:

¼ cup chicken broth
4 Tbsp liquid aminos or coconut aminos
2 Tbsp oyster sauce*
2 tsp pure maple syrup optional
1 1/2 tsp sesame oil

Add to Shopping List

Instructions

Prepare the noodles according to package instructions. You can prepare the rest of the recipe as the noodles are cooking and drain them and set them aside until you're ready to use.
Heat the avocado oil over medium-high heat in a large skillet or pot. Add the chopped chicken and brown 4 to 5 minutes. The chicken does not need to be cooked all the way through just yet, just browned. Transfer the chicken to a bowl and set aside.
Add the cabbage to the skillet, cover, and cook for 3 to 4 minutes, until wilted, stirring occasionally. Note: if needed, add more oil to the skillet.
Add the carrots, celery, and garlic and sauté, stirring frequently, until vegetables are fragrant and softened, about 2 to 3 minutes.
In a bowl or measuring cup, whisk together the ingredients for the sauce.
Transfer the chicken back to the skillet with the vegetables, along with the noodles and sauce.
Toss everything together until noodles are well-coated in sauce and much of the liquid has burned off, about 4 to 5 minutes. I use tongs for this process, as it makes it easier to get the noodles to combine with the sauce and other ingredients.