Monday, November 7, 2011

Chicken Lo Mein

Chicken Lo Mein

Chicken Lo Mein has been a classic on Chinese takeout menus for as long as I can remember.  Sadly, I hadn't had this dish since I first went gluten free.  Between the noodles and glutenous sauces lo mein had been taboo for me.

My version changes all that.  Now you can enjoy the classic takeout dish since you’ll be in control of the ingredients.  And after procuring gluten free soy sauce and rice noodles, you’re home free.  

And lo mein is a great way to eat less meat and more veggies.  Again, you are in charge of the ratios used.  Encase you haven’t noticed, I've been leaning towards smaller quantities of meat in many of my dishes.  When the meat almost takes on the role of a condiment instead of the main event, the dish inevitably winds up being a little healthier.      

Chicken Lo Mein
Prep Time: 5 minutes
Cook Time: 12 minutes
Serves 4

Ingredients list
·         10 oz chicken breast, cut into small pieces
·         2 cloves minced garlic
·         1 tsp corn starch
·         3 tbsp gluten free soy sauce
·         2 tbsp duck sauce
·         8 oz gluten free spaghetti
·         2 tbsp peanut oil
·         1 cup broccoli
·         1 carrot thinly sliced
·         1 medium onion, sliced
·         1 cup Napa cabbage, shredded
·         scallions and sesame seeds for garnish

Video Tutorial:


1.   Put a pot of water on to boil then stir together the chicken, cornstarch, minced garlic and 1 tablespoon of the soy sauce then set aside. 
2.   Once you've dropped the pasta into the boiling water, add the marinated chicken and garlic mixture to a large nonstick skillet over a medium high heat with a tablespoon of oil and sauté for about 5 minutes or until the chicken is nicely browned on all sides then remove it from the pan and set aside. 
3.   Add all of the veggies with the other tablespoon of oil to the pan and sauté for 3-4 minutes before adding the chicken back to the pan and continuing to sauté for 2 minutes.  By now the noodles should be done.  Drain them and add them to the pan with the duck sauce and remaining 2 tbsp of soy sauce.  Stir everything together for another 2 minutes.  If the pan looks too dry at any point add a few tablespoons of water and continue to stir until everything is well combined and nicely coated and then it’s ready to serve. 
4.  Garnish with sesame seeds and sliced scallions for more flavor and a nicer presentation. 


  1. Woww! noodles is my favorite! I love to use chopstick with everything even I'm Thai LOL anyway I'll waiting for your video tutorial :)

  2. Thanks for stopping by. I love noodles too. It's a good thing they aren't all made of wheat.


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