Gluten-Free Chicken Chow Mein
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
424 kcal
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Course
Main Course
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Cuisine
Chinese
Gluten-Free Chicken Chow Mein
Description
This Gluten-Free Chicken Chow Mein recipe starts with cooking gluten-free pasta noodles according to package directions, then browning chicken thighs. The chicken is browned but not fully cooked before being set aside. In the same pan, cabbage is cooked covered until wilted, followed by sautéing minced garlic, celery, and grated carrot for several minutes until softened and fragrant. A sauce consisting of chicken broth, liquid aminos (or coconut aminos as a soy-free alternative), oyster sauce, maple syrup, and sesame oil is whisked together and added back to the pan.
Once the vegetables and sauce are combined, the browned chicken and noodles are returned to the skillet. Everything is tossed to ensure the noodles are well-coated and the flavors meld. The method highlights layering flavors through browning meat and vegetables separately, then combining them with the sauce for a cohesive dish. The vegetables add freshness and texture, contrasting with tender noodles and juicy chicken pieces.
This chow mein can be served as a complete meal. The sauce ingredients provide umami and a touch of sweetness, complementing the savory chicken and crisp vegetables. It offers a satisfying gluten-free alternative to the classic takeout dish. Adjusting oyster sauce with fish sauce or hoisin sauce is an option to customize the flavor.
Ingredients
- 1 (14-oz) package pasta noodles gluten-free
- 2 Tbsp avocado oil
- 1 to 1.5 lbs chicken thigh boneless
- 2 celery ribs chopped (about 1 cup
- 2 cups cabbage red or green works!, thinly sliced
- 2 carrot grated, large
- 3 cloves garlic minced
- 4 green onion chopped, stalks
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
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.
Notes
- Swap oyster sauce with 1 teaspoon fish sauce or 1 tablespoon hoisin sauce for different flavor variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 424kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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