Ingredients
Scale
- 8 ounces gluten-free lo mein noodles
- 1 pound boneless, skinless chicken breast, sliced thin
- 2 tablespoons vegetable oil
- 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli)
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/4 cup gluten-free soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- salt and pepper to taste
- green onions, sliced (for garnish)
- sesame seeds (for garnish)
Instructions
- Cook the gluten-free lo mein noodles in boiling water according to package instructions. Drain and set aside.
- Whisk together gluten-free soy sauce, sesame oil, cornstarch, and chicken broth to form a smooth sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken, cooking for 5-7 minutes while stirring until browned and fully cooked.
- Incorporate mixed vegetables, garlic, and ginger into the skillet, stir-frying for an additional 3-4 minutes until vegetables are tender-crisp.
- Add the cooked lo mein noodles to the skillet, mixing everything together.
- Pour the prepared sauce over the chicken and noodles. Cook for another 2-3 minutes, tossing to ensure even coating.
- Taste and season with salt and pepper as preferred.
- Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to swap the mixed vegetables for your favorites or whatever you have on hand.
For extra flavor, marinate the chicken in soy sauce for about 15 minutes before cooking.
- Prep Time: N/A
- Cook Time: N/A
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg