About a year ago, I thought I’d try a gluten-free household out and see if that made a difference to any issues we were having. Well, although we generally felt good, it did not make the difference I was hoping for as difficult a switch as it was, so we switched back. However, we try to keep a more mindful eye to eating more gluten-free items when we can. I really empathize with those that have to eat gluten-free, that’s tough!!
Anyway, not too long ago, I was looking for something to cook for dinner and decided to cook chicken lo mein as my kiddos love it. I love it because it is essentially a one pot meal and I always add nice fresh veggies to it and they gobble it all down without me having to say, “eat your broccoli!” However, for this night, I had no desire to go to the store, so I made do with what I had in my ‘well-stocked pantry‘ which just happened to include several items that were gluten-free. So, I ran with it and instead of making my usual, I made gluten free chicken lo mein.
Level of Difficulty: Moderate
Time Required: Prep Time – 20 min; Cook Time – 20 min
Ingredients for 4:
2-3 T vegetable oil
8 oz spaghetti style white rice pasta (I found mine in the gluten-free section of the grocery store)
Gluten free soy sauce
Organic Chicken Broth
2 boneless skinless chicken breasts
Green vegetable of your choice (broccoli, snow peas, sugar snap peas, zucchini, squash, etc)
2 green onions, rough chopped
1 T corn starch
Special Equipment and Other Items Needed:
If you have a wok, then great, use it!
Preparing Gluten Free Chicken Lo Mein:
Slice the chicken into thin slices and place into a bowl. Salt and pepper the chicken and add the gluten free soy sauce and 1 T corn starch. Toss to coat.
Grab a pot, add water, boil, add salt and the pasta. Begin to cook to the package specifications.
While the pasta is cooking, place the vegetable oil in your wok or skillet over medium-high heat. When the oil is hot, add the chicken and cook until done.
Remove the chicken from the skillet and set aside on a plate. Add the green vegetable to the skillet and sauté until crisp tender (generally just a few minutes). Drain the rice noodles or lo mein and add to the skillet.
Add the chicken back to the skillet.
Add more soy sauce and 1/2 cup of chicken stock. Toss to coat and serve.
Of course you can use your typical lo mein style noodles instead of these rice noodle and regular soy sauce as well flour instead of corn starch, but it won’t be gluten-free.