Gluten Free Chicken Chow Mein
The ultimate comfort food, Gluten Free Chicken Chow Mein is a deliciously satisfying dish packed with flavors and textures. Featuring tender chicken, vibrant vegetables, and gluten-free noodles, this easy weeknight dinner is sure to please everyone at the table. Why not try making it tonight?
Equipment
- Grater
- Chef's Knife
- Wooden Spoon
- Skillet
- Whisk
- Food Processor
Ingredients
- 1 14-oz package gluten-free pasta noodles
- 2 Tbsp avocado oil
- 1 to 1.5 lbs boneless chicken thighs
- 2 ribs celery chopped (about 1 cup)
- 2 cups cabbage (red or green works!, thinly sliced)
- 2 large carrots grated
- 3 cloves garlic minced
- 4 stalks green onion chopped
- ¼ cup chicken broth
- 4 Tbsp liquid aminos or coconut aminos
- 2 Tbsp oyster sauce
- 2 tsp pure maple syrup optional
- 1 ½ tsp sesame oil
Instructions
- Prepare the gluten-free pasta noodles according to package instructions. Once cooked, drain them and set them aside. This step ensures the noodles are al dente and won't become mushy in the final dish.
- In a large skillet or pot, heat the avocado oil over medium-high heat. The oil should shimmer slightly before adding the next ingredient, which indicates it's hot enough for cooking.
- Add the chopped chicken thighs to the skillet. Cook for about 4 to 5 minutes until they are browned on the outside but not fully cooked. This step adds flavor and texture while ensuring the chicken remains tender.
- Once browned, transfer the chicken to a bowl and set it aside. This allows the meat to finish cooking later with the other ingredients.
- In the same skillet, add the cabbage. Cover it and let it cook for 3 to 4 minutes until it wilts. Stir occasionally to prevent burning. If you notice it sticking, you can add a splash more avocado oil.
- Next, add the grated carrots, chopped celery, and minced garlic. Sauté everything together for about 2 to 3 minutes until the vegetables are fragrant and softened. This step is crucial for developing the overall flavor.
- While the vegetables cook, whisk together the sauce ingredients in a bowl. This typically includes the chicken broth, liquid aminos, and oyster sauce.
- Once the vegetables are cooked, reintroduce the chicken back into the skillet along with the cooked noodles and sauce. Toss everything together to ensure the noodles are well-coated in the delicious sauce.
- Cook for an additional 4 to 5 minutes, stirring frequently with tongs to combine all ingredients evenly. You'll know it's ready when most of the liquid has evaporated and the noodles are heated through, absorbing all those scrumptious flavors.
Notes
- Tip 1: Allow any leftovers to cool completely before transferring them to an airtight container. They can be stored in the fridge for up to three days.
- Tip 2: You can freeze the dish for up to a month. Just reheat thoroughly before serving.
- Tip 3: Serve with a side of steamed broccoli or a crisp salad for a balanced meal.
- Tip 4: Add some crushed red pepper flakes or sriracha for a kick of heat if you enjoy a bit of spice.
- Tip 5: Garnish with sesame seeds or additional green onions for added flavor and presentation.