Healthier Gluten-Free Chicken Lo Mein

Name: Healthier Gluten-Free Chicken Lo Mein
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Gluten-Free, Grain-Free
Ingredients: For the sauce:; 1 tsp arrowroot; 1 TB water; 2 TB tamari (gluten-free soy sauce); 2 tsp rice wine vinegar; 1 TB sesame oil; 1 TB Swerve confectioner’s sweetener; Ground white pepper; For the stir-fry:; 4 portions cooked rice noodles; 2 TB olive oil; 21 oz chicken breasts, diced bite-size (we use Butcher Box meat); ½ onion, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; 1 red bell pepper (capsicum), core removed and thinly sliced; 1 medium carrot, peeled and trimmed into matchsticks; 3 salad onions, sliced (white and green parts kept separate)

Skip ordering take-out and make your own healthier, gluten-free chicken lo mein. You'll be completely satisfied with these saucy, savory noodles and veggies.

Want a quick and easy weeknight meal that your kids will eat? My kids love to help make it too! This is my version of Chicken Lo Mein where the end result is light and fresh. I love it with rice noodles, but egg noodles will work equally well.

Serves 4

Healthier Gluten-Free Chicken Lo Mein

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Skip ordering take-out and make your own healthier, gluten-free chicken lo mein. You'll be completely satisfied with these saucy, savory noodles and veggies.

Ingredients

For the sauce:
1 tsp arrowroot
1 TB water
2 TB tamari (gluten-free soy sauce)
2 tsp rice wine vinegar
1 TB sesame oil
1 TB Swerve confectioner’s sweetener
Ground white pepper
For the stir-fry:
4 portions cooked rice noodles
2 TB olive oil
21 oz chicken breasts, diced bite-size (we use Butcher Box meat)
½ onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 red bell pepper (capsicum), core removed and thinly sliced
1 medium carrot, peeled and trimmed into matchsticks
3 salad onions, sliced (white and green parts kept separate)

Instructions

Have all your ingredients prepped and ready. Combine the arrowroot and water in a little bowl and set aside.
In a separate small bowl, whisk together tamari, rice wine vinegar, sesame oil, and Swerve. Season with ground white pepper.
Cook your noodles according to the packet instructions. Set aside.
Working in two batches (so as not to overcrowd your pan), heat one tablespoon olive oil in a large, non-stick pan and fry the diced chicken until golden and caramelized on the outsides. Remove with a slotted spoon and set aside in a bowl, repeating the process with the second tablespoon of oil and the remaining chicken.
Reduce the heat to low. There should still be plenty of fat in the pan. Add onion and garlic and cook over this low heat until softened. As they release their own juices, they will help ‘loosen’ any bits of chicken that may have stuck to the pan.
Add the capsicum and carrots to the pan and increase the heat a little, cooking until they are tender.
Return the chicken pieces (and any resting juices collected in the bowl) to the pan, along with the white parts of the salad onion and the cooked, drained noodles.
Whisk the arrowroot mixture into the bowl of sauce, then pour this into the pan. Combine well and continue to cook over moderate heat until there is no excess moisture in the pan and the noodles are coated in the sauce.
Serve garnished with the green ends of the salad
onion.