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Gluten-Free Chicken Chow Mein Recipe

By: Gillian Olins on August 1, 2014

This well-known Chinese dish is usually served with wheat noodles, which makes it out-of-bounds for gluten-free eaters when dining out. Here, I’ve substituted the noodles with bean sprouts, which also add a nice crunch.

COOKING SAUCE
2 tablespoons cornstarch
1 tablespoon of brown sugar
2 tablespoons soy sauce (gluten-free)
2 tablespoons dry sherry
1/2 cup water
2 tablespoons vegetable oil
2 boneless, skinless chicken breasts, thinly sliced
1 green, 1 yellow and 1 red bell pepper, quartered, deseeded, and sliced
1-inch piece of fresh ginger, minced
3 cloves garlic, minced
6 green onions, cut into 1-inch lengths
1 (8-ounce) can water chestnuts, sliced
8 ounces bean sprouts, rinsed and drained

Gluten-Free Chicken Chow Mein RecipeIn a small bowl, mix together all the ingredients for the cooking sauce, and set aside.

Heat the oil in a wok or large frying pan over high heat. Stir-fry the chicken in the oil for 2 to 3 minutes until it starts to brown. Add the peppers and stir-fry for 2 minutes. Add the ginger, garlic, green onions, and water chestnuts to the pan, and stir-fry for 2 minutes. Stir the cooking sauce and pour it into the pan. Add the bean sprouts and stir fry for 1 to 2 minutes until they are hot. Serve immediately.

Serves 4

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