Easy Gluten-Free Chicken Chow Mein Recipe
Updated: 3 days ago
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Make a quick, delicious gluten-free chicken chow mein at home in under 30 minutes. This easy stir-fry recipe uses simple ingredients like the tamari (the gluten-free soy sauce alternative).
Why You'll Love this Gluten-Free Chicken Chow Mein Recipe
Perfect for simple meal prep: Holds up great in the fridge for an easy, quick lunch the next day. This recipe tastes great warm or as a cold noodle dish.
Ready in under 30 minutes: This recipe is a fast, easy weeknight dinner recipe for busy families (like mine!).
Loaded with fresh vegetables and rich in protein: This recipe features a crunchy mix of snap peas, carrots, bell peppers, and broccoli and uses juicy, tender boneless chicken thighs.
If you are craving your favorite takeout comfort food but need to keep your meals gluten-free-- this easy gluten free stir fry noodles recipe is your dish! Learning how to make gluten free chow mein at home is incredibly simple and requires just a few ingredient swaps like tamari (a gluten-free soy sauce) and a quick-cooking rice ramen noodle. This healthy chicken chow mein recipe is ready in just 30 minutes, making it the perfect, quick weeknight dinner for the whole family.
A Note about the Baking Dish:
I love using our Lodge Essential Enamel Cast Iron Braiser. Dishes like this gluten-free skillet meal cook evenly and the braiser is so easy to clean. It usually requires a quick 5-10 minute soak with dish soap, and all the browned bits wash off easily!
Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
Frequently Asked Questions: Gluten-Free Chicken Chow Mein
Can I use chicken breasts instead of chicken thighs?
Yes you can! Keep in mind that boneless, skinless chicken breasts cook faster and can dry out easily. If your chicken breasts are large, I recommend cutting your chicken breasts Keep a meat thermometer handy reaches 165°F.
Is this Coconut Lime Chicken completely gluten-free and dairy-free?
Yes, it is 100% naturally dairy-free and gluten-free. Full-fat canned coconut milk creates a rich, velvety texture without butter or heavy cream, and tamari is soy sauce made without any gluten.
Can I use light coconut milk or coconut milk from a carton?
No, I would not use these options. It is best to use full-fat canned coconut milk for this recipe. Light canned coconut milk or carton coconut milk (such as the kind you would use for coffee creamer) contains much higher water content, which will make the sauce watery rather than thick, rich, and velvety.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in a skillet over low heat on the stovetop, adding a splash of chicken broth or coconut milk to loosen up the sauce if it thickened while chilled.
What can I substitute for tamari?
If you don't need the recipe to be strictly gluten-free, traditional soy sauce can be substituted 1:1. For a soy-free, paleo-friendly option, use coconut aminos instead of tamari (made from made from fermented coconut palm sap).
Can I freeze this dish for meal prep?
Yes, you can freeze this. For the best results, let the chicken and coconut lime sauce cool completely to room temperature before transferring them together into an airtight, freezer-safe glass container or a heavy-duty freezer bag. Freeze for up to 3 months. When thawing, transfer the thawed chicken and sauce to a skillet over low-to-medium heat on the stovetop. Cover and heat gently for 10-15 minutes (until the chicken reaches an internal temperature of 165°F). Stir in a small splash of chicken broth or coconut milk while reheating to restore the sauce's texture.
Substitutions & Customizations
Serving & Grain Alternatives
This dish is delicious served over Long Grain Brown Coconut Rice
For low-carb alternatives, serve over Cauliflower Rice.
Vegetarian / Vegan
Swap the chicken out for extra firm tofu, canned chickpeas, roasted cauliflower or mushrooms. Swap out the chicken broth for vegetable broth or mushroom broth.
Vegetable Add-Ins
Stir in 2 cups of broccoli during the last 10 minutes of simmering. Sauté sliced red or yellow bell peppers alongside the onions for extra color and sweet flavor.
Check out other great gluten-free, dairy free recipes:
Flaky & Savory Chicken Pot Pie
Creamy Coconut Lime Chicken
If you try this easy meal prep chicken recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!
How to Make this Creamy Coconut Lime Chicken (Gluten-Free, Dairy-Free)
We always have the Lotus Rice and Millet Ramen Cakes in our house, my kids love them! They are certified gluten-free!
San-J Gluten-Free Tamari has the best flavor
The toasted sesame oil from La Tourangelle smells so good
Step 1: Sear the Chicken
Heat 1 tbsp oil in a Lodge Essential Enamel Cast Iron Braiser or large skillet over medium-high heat. Add the chicken thighs and sear undisturbed for 4 to 5 minutes per side until golden brown. I like to cover with a Splatter Screen. Transfer the chicken to a plate and set aside. When cool, slice or tear chicken into small pieces.
Coconut Oil melting in a hot cast iron braised Chicken thighs searing in a hot cast iron braiser A splatter screen covering searing chicken thighs A set of tongs flipping seared chicken thighs
Step 2: Sauté the Vegetables
Reduce the heat to medium then add additional 1 tbsp oil. Add the bell peppers, carrots, broccoli, and snap peas. Stir-fry the vegetables for 3 to 4 minutes until tender but still crisp.
Raw bell peppers, carrots, broccoli, and snap peas in a blue cast iron brasier Bell peppers, carrots, broccoli, and snap peas being stirred by a wooden spoon Cooked bell peppers, carrots, broccoli, and snap peas
Step 3: Cook the Noodles
While the vegetables are sautéing, boil the rice ramen cakes according to the package directions until just tender, then drain and rinse with cold water to stop the cooking process.
Raw gluten-free rice ramen cakes going into a pot of boiling water Cooked gluten-free rice ramen being scooped out of a pot by a slotted spoon
Step 4: Prepare the Sauce
Whisk gluten-free tamari, rice vinegar, sesame oil, brown sugar (or honey), garlic powder, and ground ginger in a small bowl until combined.
Gluten-free tamari, rice vinegar, sesame oil, brown sugar, garlic powder, ground ginger in a bowl Gluten-free tamari, rice vinegar, sesame oil, brown sugar, garlic powder, ginger whisked together
Step 5: Combine Ingredients
Return the sliced chicken and the drained noodles to the skillet with the vegetables.
Seared Chicken Thighs getting added to pot with sautéed vegetables Adding cooked gluten-free rice ramen noodles to pot with gluten-free rice ramen and vegetables
Step 6: Toss with Sauce
Pour the prepared sauce over the mixture and toss everything together continuously for 2 minutes until the sauce is heated through and coats the ingredients evenly.
Prepared chow mein sauce in a large measuring cup over a bed of rice ramen, vegetables, and chicken Pouring chow mein sauce over a bed of gluten-free rice ramen, vegetables, and chicken Gluten-Free rice ramen fully mixed with sauce, chicken and vegetables in a blue cast iron braiser
Step 7: Garnish and Serve
Garnish with chopped green and sesame seeds onions before serving. Enjoy!
Comments