Gluten Free Chicken Chow Mein


We made Chinese this week for the kids at the Children's Home with organic vegetables from Space Girl Organics, chicken and gluten free rice noodles that I buy at our local Asian grocery store.
I heard the kids love Chinese food, just like I do, and decided to make them my homemade gluten free Chow Mein and fried rice.
If you want to avoid gluten and gmo's then you've got to try this.  It's fun and easy to make your own healthy Chinese dinner and it's a big savings over buying take out.

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When we delivered the dinner to the kids, the house mother (who is a doll but doesn't cook) said "You made Chow Mein?  I thought you could only get that from take out!"  Well, I have to admit that before I went gluten free I never made it either!   Now we love it, hope you do too.  Sorry for the crummy pic! We were too hungry!
Serves 8-10

Ingredients:

Veggies-
  • 3 organic zucchinis, peeled and thinly sliced
  • 3 organic carrots, peeled and thinly sliced or shredded
  • 1 small organic onion, peeled and chopped
  • 1 clove organic garlic, peeled and chopped
  • 2 organic green bell peppers, seeded and thinly sliced
  • 2 organic red bell peppers, seeded and thinly sliced
  • 1 cup organic mushrooms, cleaned and sliced
Meat-
  • 3 lbs boneless skinless organic Chicken thighs, sliced thinly

Noodles- 14 oz Gluten Free Asian Rice Vermicelli, like this one, softened for one minute in boiling water, drained and set aside.

Sauce-  In a small bowl, whisk the cold chicken stock and cornstarch until combined.  Add the rest of the ingredients and stir well.  Sauce can be doubled.

  • 3 tablespoons Gluten Free Tamari, like San J 
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon gluten free oyster sauce
  • 1 teaspoon sugar
  • 2 tablespoons organic cornstarch, combine well with cold chicken stock
  • 1 cup gluten free low sodium chicken stock,  I like homemade
  • Seasonings to taste.  I use a little pepper, lemon grass and ginger.

Instructions:

In a large wok over high heat.  Add 2 tablespoons organic canola/olive oil blend

  1. Stir fry veggies for a few minutes, stirring often, until just crisp tender.  Remove from pan.
  2. Add 1 tablespoon oil to wok 
  3. Stir fry meat until no longer pink.  
  4. Reduce the heat to medium.
  5. Add sauce mixture to wok, thicken, stirring often.  If it's not thick enough you can combine more cornstarch with cold stock, add to wok and cook/stirring until desired consistency.
  6. Add the veggies back in to the pot.   
  7. Add noodles and cook a few more minutes to reheat.  Don't overcook the gluten free rice noodles or they won't hold up.  Please note:  the noodle instructions are for Asian rice noodles.  If you are using Tinkyada or another noodle brand, follow package instructions.  
Please forgive the picture, when you cook Chinese you have to move fast, and it smelled so good that we had to taste test before we delivered!  So this was what was left over the next day when I finally had time to take a picture.   

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