Looking for more easy weeknight meals? You’ve got to try this gluten-free Chicken Broccoli Lo Mein! Ready in under 20 minutes and full of protein, veggies, and flavor, it’s one of my favorite Gluten-free Chinese Food Recipes!
Raise your hand if you miss being able to head to the best Chinese food place in your town and ordering your favorite dishes like Broccoli Beef, Sweet and Sour Chicken, and Chicken Lo Mein? Yeah, me too. Thankfully, I’ve figured out how to make all of those at home, so I’m sharing the first of those recipes today with this easy gluten-free Chicken Broccoli Lo Mein. This is my American, homemade version, but I sure think it is close to what I used to order at the local Chinese restaurants!
I love meals that are both easy and healthy, and this meal is definitely both! You need only one pot (for boiling noodles) and one pan (for cooking the rest) to make this healthy dish. My hubby and boys always gobble it right up and always have seconds. My youngest isn’t a huge veggie eater, in fact he’s convinced that lettuce makes him gag and always will! However, he does like broccoli and carrots, so this dish is a great one for getting veggies in him.
I use chicken tenders, just because they require so little trimming, but feel free to use chicken breasts, chicken thighs or any chicken meat removed from a whole chicken. Just dice it up into bite-sized bites. Frozen broccoli florets and pre-shredded organic carrots make it so easy to add the healthy veggies to this stir fry.
Our family does not prefer spicy foods generally, but if your family does, feel free to spice this dish up a bit with some red pepper flakes. We think the flavor from the sauce is just perfect- a little tangy, and just the right amount of it.
Notes on ingredients for this Gluten-free Lo Mein:
- Soy Sauce. Regular soy sauce has gluten (wheat). You have to make sure to use a gluten-free soy sauce in this recipe and all your gluten-free cooking. My preferred soy sauce to use in all of my recipes is San J Gluten Free Tamari Soy Sauce
. - Feel free to use your preferred brand of gluten-free rice spaghetti noodles. I do prefer rice pasta over corn pasta in this recipe. I recommend Jovial gluten-free brown rice spaghetti or Barilla gluten-free spaghetti. Both worked well in this recipe and didn’t get soggy/mushy. They’re both my go-to spaghetti noodles for any recipe!
- If you’d prefer to make this meatless, you can add tofu instead. I recommend following this air fryer tofu recipe and then just tossing that in with this broccoli lo mein.
.If you’re looking for some other copycat take-out recipes be sure to try my gluten-free sweet and sour chicken. I’m planning to make my friend’s gluten-free crock pot teriyaki chicken recipe soon – doesn’t it look good?!
I’d love to hear from you if you try this or if you have any requests for other Chinese dishes you miss. Also, if you have a great recipe for a Chinese dish that you’ve converted to gluten-free, I’d love if you’d like to share it with me.
Gluten-free Chicken Broccoli Lo Mein Recipe
Gluten-free Chicken Broccoli Lo Mein
One of my favorite gluten-free Chinese food recipes, this gluten-free chicken lo mein is ready in under 20 minutes! Great weeknight dinner!
Ingredients
- 8 ounces gluten-free spaghetti (prefer rice pasta)
- 1 Tbsp. olive oil
- 2/3 - 1 lb. boneless, skinless chicken breasts or tenders
- 1/2 cup shredded carrots
- 3/4 cup - 1 cup fresh mushrooms, sliced
- 3 cups frozen broccoli florets
- 1 clove garlic, minced
- 6 Tbsp. gluten-free soy sauce
- 2 Tbsp. white wine vinegar
- 2 Tbsp. ketchup
Instructions
- Boil water for pasta. While water is coming to a boil, wash shredded carrots (or slice your own), mince the garlic clove, and wash and slice mushrooms. Set aside.
- Cut chicken into 1" cubes, or smaller, depending on preference.
- Add gluten-free pasta to the boiling water and cook as directed on the package.
- While pasta is cooking in the pot, prepare your large skillet or wok for cooking the chicken and veggies.
- Heat the oil in skillet or wok. When the oil is hot, add the chicken, carrots, mushrooms, broccoli, and garlic to the skillet.
- Cook for 5-7 minutes or until chicken and veggies are cooked through.
- In a small bowl or measuring glass, whisk together the gluten-free soy sauce, white wine vinegar and ketchup. Add sauce to skillet and stir to combine.
- Add cooked (and drained) pasta, stir to combine everything, and serve immediately.
Notes
As always, be sure to double-check all of your ingredients to ensure they are gluten-free.
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Pin this to your gluten-free meals board!
Enjoy!
Rachel Y says
Thank you so much for sharing this recipe! I was very excited to try it. I made it last night, when I first tasted the sauce I was a bit skeptical but once I added everything together, it was AMAZING!! I am new to the gluten free world and have missed Chinese food a lot! I am totally going to make this again! Thank you!
Michelle Palin ~ My Gluten-free Kitchen says
Rachel, I’m glad you gave this a whirl and thought it was amazing! I have a couple more Chinese food recipes I just need to get photographed so I can share. I really miss going out for it too! Thanks so much for your comment!
Linda says
This is a keeper. My spouse committed on how good it was without inquiry from me. I added some red pepper flakes to spice it up. The dish went together quickly, making a great dinner for one of those busy evenings.
Michelle Palin ~ My Gluten-free Kitchen says
Linda,
I’m so glad you and your spouse enjoyed this. It is so nice to have a new meal to work into the weeknight rotation, isn’t it?! The red pepper flakes are a great addition!
Becky Simpson says
Thanks for this recipe. My granddaughter loves lo mein and is also allergic to rice, so simply following a gluten free diet does not work for her. I substitute the noodles with ones made from corn, and use gluten free Terriyaki sauce instead of the soy sauce, simply because she likes the flavor better.
Cathy says
This is an excellent recipe! I opted for using red peppers I had on hand instead of the carrots. I didn’t have any white wine vinegar so substituted 1T white wine and 1T apple cider vinegar. Also used quinoa linguine noodles and this was just wonderful! Look forward to your other Chinese recipes!
Debbie says
I just wanted to tell you that although your recipes sound interesting, this is not Chinese food, it is American-Chinese, Chinese people do not eat the things that you
have listed here. Actually your first recipe is Korean not Chinese. Chinese food is so much better than what is passed off in Chinese restaurants in the United States as Chinese, you never see the waiters eating what is on the menu! No, they are eating the real thing, which is delicious, the vegetables are far more costly than what is used in American Chinese dishes, and far more tasty. And rarely do you see an overweight Chinese person, so obviously the food is more healthier for you than our version.
Kenny says
Being condescending doesn’t help you prove a point. It makes you seem foolhardy
Monica says
Wow this was great! I was super nervous thinking it would not turn out, I was wrong! The sauce seemed odd but I wanted to try anyways. This was very easy and tasted great. I also added green peppers and red pepper flakes for a little kick.
nancy says
This looks great. I cannot eat nightshades so no ketchup for me. Do you thing subbing some chicken broth would work?
Mrs. Cook says
Great recipe! My family and I tripled the recipe and kept the noodles and the vegetables and chicken separate but the sauce we divided into them both. I believe it was a win! And taste great plus so beautiful wish I could upload photos of final product! Thanks.
Kay-M says
Sounds delicious – but since my hubby and son are diabetic – the noodles are off limits – so I will sub in cauliflower rice instead. In my DREAM world – all GF would also be low-carb!!!
I have not rated this, because I have not actually MADE it yet!!