Homemade Chicken Lo Mein Recipe

I finally perfected a Homemade Chicken Lo Mein that’s naturally gluten-free and comes together in just 30 minutes with one surprising trick you’ll want to try.

I don’t say this lightly: my Homemade Chicken Lo Mein is the quickest, most satisfying Asian dinner I’ve got up my sleeve. In about 30 minutes you get bright, slurpable rice noodles flat chow mein style tossed with thinly sliced chicken breast that stays juicy, and every bite makes you lean closer to the bowl.

It’s gluten free so folks actually ask for seconds, and honestly there’s one tiny swap I started doing that makes people ask what I did but I’m not telling. If you like bold, fast meals that surprise you, this one’s going to stick in your head.

Ingredients

• Chicken breast: Lean protein, build muscle, keeps you full, mild flavor soaks sauce.
• Rice noodles: Gluten free carbs, light texture, quick to cook, absorb savory sauces.
• Garlic: Pungent aroma, low calories, may boost immunity, mellows when cooked.
• Ginger: Warm, spicy zing, aids digestion, lifts and freshens heavy flavors.
• Napa cabbage: Crunchy, low calorie, good fiber and vitamin C, soaks up sauce.
• Carrot: Sweet crunch, beta carotene for eyes, adds color kids like.
• Tamari: Gluten free soy, rich umami, salty backbone to balance sweetness.
• Toasted sesame oil: Intense nutty aroma, tiny amount finishes dish, big flavor hit.
• Green onions: Fresh, mild bite, brightens flavors and gives a pretty finish.

Ingredient Quantities

• 1 lb boneless skinless chicken breast, thinly sliced
• 8 oz rice noodles flat chow mein style, gluten free
• 2 tablespoons vegetable oil
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 medium carrot julienned about 1 cup
• 1 red bell pepper thinly sliced
• 2 cups napa cabbage or bok choy thinly sliced
• 1 cup snow peas trimmed
• 3 green onions sliced
• 3 tablespoons tamari gluten free soy sauce or coconut aminos
• 1 tablespoon gluten free oyster sauce or extra tamari
• 2 teaspoons toasted sesame oil
• 1/4 cup low sodium chicken broth
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon rice vinegar optional
• 1 tablespoon toasted sesame seeds optional

How to Make this

1. Prep everything first: thinly slice 1 lb chicken and season with 1/2 tsp kosher salt and 1/4 tsp black pepper, mince 3 cloves garlic and grate 1 tbsp ginger, julienne 1 medium carrot, thinly slice 1 red bell pepper, shred 2 cups napa cabbage (or bok choy), trim 1 cup snow peas, and slice 3 green onions.

2. Make the sauce and slurry: whisk together 3 tbsp tamari (or coconut aminos), 1 tbsp gluten free oyster sauce (or extra tamari), 2 tsp toasted sesame oil, 1/4 cup low sodium chicken broth, 1 tsp sugar and 1 tbsp rice vinegar if using. In a small cup mix 1 tbsp cornstarch with 2 tbsp water until smooth.

3. Cook the 8 oz rice noodles per package directions (usually soak or briefly boil until just pliable), drain well and set aside. Dont overcook them or they get mushy.

4. Heat a large wok or heavy skillet over high heat until hot, add 1 tbsp vegetable oil. Spread chicken in a single layer and sear without moving for 1 minute, then stir fry until mostly cooked through, about 2 to 3 minutes. Remove chicken to a plate.

5. Add the remaining 1 tbsp vegetable oil to the pan, then add garlic and ginger and stir 20 to 30 seconds until fragrant, dont let them burn.

6. Toss in the carrot, red bell pepper, snow peas and napa cabbage and stir fry 2 to 3 minutes until crisp tender but still bright.

7. Return the chicken to the pan, add the drained noodles, pour the prepared sauce over everything and toss well with tongs to combine and heat through.

8. Give the cornstarch slurry a quick stir then pour it into the pan while tossing, cook 30 to 60 seconds until sauce thickens and coats the noodles.

9. Stir in the sliced green onions, taste and adjust with a pinch more salt or tamari if needed. Finish with a sprinkle of toasted sesame seeds and an extra drizzle of rice vinegar or sesame oil if you like.

10. Serve hot, grab chopsticks or a fork and enjoy. Few tips: work on very high heat, dont crowd the pan (cook in batches if needed), and drain noodles thoroughly so the sauce clings to them.

Equipment Needed

1. Large wok or heavy skillet, must handle very high heat
2. Medium pot or a wide heatproof bowl for soaking or briefly boiling the rice noodles
3. Fine mesh strainer or colander to drain noodles thoroughly
4. Cutting board for chopping and slicing
5. Sharp chef knife for the chicken and veg
6. Microplane or small grater for the ginger
7. Measuring spoons and a 1/4 cup measure for the sauce
8. Two mixing bowls, one for the sauce and one small cup for the cornstarch slurry
9. Pair of tongs to toss the noodles and move the chicken
10. Heatproof spatula or wooden spoon, plus a plate to rest the cooked chicken

FAQ

Homemade Chicken Lo Mein Recipe Substitutions and Variations

• Chicken breast
  • Firm tofu, pressed and sliced or cubed. Use for a vegetarian version, it soaks up the sauce.
  • Shrimp, peeled and deveined. Cooks fast, add near the end so it dont overcook.
  • Thinly sliced pork loin or flank steak, marinate a few minutes for extra flavor.
  • Tempeh, sliced or crumbled, gives a nuttier texture and more bite.
• Rice noodles (flat chow mein style)
  • Gluten free spaghetti or rice vermicelli, cook to al dente then toss with oil so they dont stick.
  • Zucchini ribbons or spiralized squash for low carb, add at end so they stay crisp.
  • Soba noodles made from 100 percent buckwheat if not avoiding wheat, they add a nice nutty note.
  • Egg noodles, if gluten isnt a concern, they hold up well in stir fries.
• Tamari (gluten free soy sauce)
  • Coconut aminos, milder and slightly sweeter, great gluten free swap.
  • Regular soy sauce, same salty umami but not gluten free.
  • Liquid aminos, similar taste profile, use same amount but taste first.
  • Mix 1 part fish sauce with 1 part water for extra depth, but use less cause its strong.
• Gluten free oyster sauce
  • Mushroom stir fry sauce or mushroom oyster sauce for a vegetarian umami boost.
  • Hoisin sauce diluted with a little water, sweeter but works in a pinch.
  • Extra tamari plus a pinch of sugar and a splash of mushroom broth to mimic depth.
  • Worcestershire sauce in small amount, gives complexity but taste as you go.

Pro Tips

1) Toss the sliced chicken with a teaspoon of cornstarch, a splash of tamari and a little oil and let it sit ten minutes before cooking. It gives the meat a silky texture and helps the sauce cling, trust me it feels fancier than it is.

2) And seriously, keep the wok or skillet screaming hot and don’t crowd it. If things pile up the pan cools, everything steams and you lose that quick browning that makes the dish taste caramelized.

3) Stop cooking the rice noodles a bit early so they’re slightly underdone, then rinse and toss them with a tiny drizzle of oil or a splash of broth to keep them separate. If they start clumping while you finish the stir fry add a tablespoon of hot broth and toss until they loosen.

4) Make the cornstarch slurry with cold water until perfectly smooth, give it one last stir before pouring and add it slowly while tossing. Pull the pan off the heat as soon as the sauce thickens or it can get gluey, and finish with a quick splash of rice vinegar or extra sesame oil for bright flavor.