Quick and easy Chicken Chow Mein comes together in 40 minutes or less and results in an amazingly flavorful meal. Bring your favorite takeout recipe into the comfort of your own kitchen!
Growing up in a house with three siblings, any time my parents ordered Chinese food, the Chicken Chow Mein was the first to go.
In fact, since I’m the youngest and didn’t fight hard enough for food, I wasn’t even able to try Chicken Chow Mein until my teenage years when I had more control over what I could get my hands on.
I know…deprived of Chow Mein as a child…trauma, trauma, trauma.
Here we are making a gluten-free version of Chicken Chow Mein, and I’m happy to report, it is incredibly easy!
My guess is it requires fewer ingredients and less time than you’d guess!
Let’s chat ingredients.
Chicken Chow Mein Ingredients:
Noodles: It’s all about the noodles in chicken chow mein! Traditionally, the Chinese use fresh chow mein noodles (often homemade), which can be purchased at an Asian market.
I use gluten-free brown rice noodles for the chow mein to keep it gluten-free (more on this later).
Chicken Thighs: I love making stir fry dishes using chicken thighs rather than chicken breasts because they are typically much more tender and forgiving than chicken breasts. If you prefer chicken breasts, you can easily make the switch!
Avocado Oil: Because we’re cooking at a high temperature on the stove top, I use avocado oil to ensure nothing burns. You can use your favorite high-temperature cooking oil – I don’t recommend using olive oil in any stir fry situation.
Vegetables: Celery, carrot, garlic, green onion, and cabbage make for a flavorful, delicious meal! You can also add fresh ginger if you like it!
Sauce: Chicken broth, liquid aminos, oyster sauce, pure maple syrup, and sesame oil make up the sauce for this recipe.
Traditional chicken chow mein sauce includes regular soy sauce and cane sugar, which we swap for liquid aminos and pure maple syrup to keep it gluten-free and refined sugar-free.
What Type of Noodles Should I Use for Gluten-Free Chow Mein?:
Traditional chow mein noodles are made with wheat, so to make it gluten-free, I use gluten-free pasta noodles.
I chose Tinkyada Fettucini Style Pad Thai Noodles, but you can go with gluten-free spaghetti noodles, angel hair pasta, or choose your favorite long noodle.
If you don’t follow a gluten-free diet, you can source fresh chow mein noodles from an Asian market or buy Yakisoba noodles in the refrigerated area of the produce section of your grocery store. You can also use regular spaghetti noodles.
How to Make Chicken Chow Mein:
Prepare the noodles according to the package instructions. You can prepare the rest of the recipe as the noodles are cooking and drain them and set them aside until you’re ready to use.
Heat the avocado oil over medium-high heat in a large skillet. If your skillet isn’t 12 inches and has a deep lip, it is best to use a pot, as this recipe makes a lot of food. Add the chopped chicken and brown 4 to 5 minutes. The chicken does not need to be cooked all the way through just yet, just browned. Transfer the chicken to a bowl and set aside.
Add the cabbage to the skillet, cover, and cook for 3 to 4 minutes, until wilted, stirring occasionally. Note: if needed, add more oil to the skillet.
Add the carrots, celery, and garlic and sauté, stirring frequently, until vegetables are fragrant and softened, about 2 to 3 minutes.
In a bowl or measuring cup, whisk together the ingredients for the sauce.
Transfer the chicken back to the skillet with the vegetables, along with the noodles and sauce. Use tongs to toss everything together until noodles are well-coated in sauce and much of the liquid has burned off, about 4 to 5 minutes.
I use silicone tongs for this process, as it makes it easier to get the noodles to combine with the sauce and other ingredients.
Taste for flavor and add more liquid aminos to your personal taste.
Serve chow mein in bowls and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This simple recipe can be prepared on any busy weeknight and also serves as a great option for meal prep! Make it ahead of time and enjoy it throughout the week for work lunches or weeknight dinners.
If you love Chinese food, also try out these reader favorites!
More Healthy Asian-Inspired Recipes:
- Sweet and Sour Pork
- Chicken Egg Roll in a Bowl
- Healthy Szechuan Beef
- Easy 30-Minute Paleo Mongolian Beef
Enjoy this easy chicken chow mein recipe the next time you’re craving Chinese takeout!
Gluten-Free Chicken Chow Mein
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
Chow Mein Sauce:
- ¼ cup chicken broth
- 4 Tbsp liquid aminos or coconut aminos
- 2 Tbsp oyster sauce*
- 2 tsp pure maple syrup optional
- 1 1/2 tsp sesame oil
Instructions
- Prepare the noodles according to package instructions. You can prepare the rest of the recipe as the noodles are cooking and drain them and set them aside until you’re ready to use.
- Heat the avocado oil over medium-high heat in a large skillet or pot. Add the chopped chicken and brown 4 to 5 minutes. The chicken does not need to be cooked all the way through just yet, just browned. Transfer the chicken to a bowl and set aside.
- Add the cabbage to the skillet, cover, and cook for 3 to 4 minutes, until wilted, stirring occasionally. Note: if needed, add more oil to the skillet.
- Add the carrots, celery, and garlic and sauté, stirring frequently, until vegetables are fragrant and softened, about 2 to 3 minutes.
- In a bowl or measuring cup, whisk together the ingredients for the sauce.
- Transfer the chicken back to the skillet with the vegetables, along with the noodles and sauce.
- Toss everything together until noodles are well-coated in sauce and much of the liquid has burned off, about 4 to 5 minutes. I use tongs for this process, as it makes it easier to get the noodles to combine with the sauce and other ingredients.
Notes
Nutrition
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Excellent. I substituted gluten free soy sauce for the amino acid. I added 1 extra carrot and 1 extra celery stalk. This recipe is a keeper.
Why not use gluten free soy sauce, gluten free oyster sauce?
Hi Susan! You can do both 🙂