Tuesday, October 11, 2011

Chicken and Vegetable Lo Mein Dairy and Gluten Free

One of the things I miss most since finding out that I need to follow a dairy and gluten free lifestyle has been going out to eat.  I used to love going to the Chinese restaurant and enjoying Chicken Lo Mein.  However, the traditional restaurant version of Chicken Lo Mein is laden with gluten from the noodles, the soy sauce, and potentially other sauce ingredients.  This make at home version of Chicken Lo Mein is both dairy and gluten free without sacrificing any of the flavor.  If you can find the Evergreen Jiangxi Rice Sticks they really do mimic the traditional lo mein noodles.  Another wonderful thing about this recipe is that you can adapt it to whatever vegetables you have available and enjoy.  You also can switch the chicken and chicken broth for beef and beef broth if you enjoy Beef Lo Mein.



Chicken & Vegetable Lo Mein
2 tsp sugar
1 tbs rice wine vinegar
1/4 cup soy sauce (La Choy is gluten free)
1 1/2 lb boneless skinless chicken breast, thinly sliced bite sized pieces
1 tsp extra virgin olive oil

1 package Evergreen Jiangxi Rice Sticks
water
chicken bouillon

1 tsp olive oil
1 medium onion, thinly sliced 
1 medium carrot, matchsticks 
1 medium red bell pepper, matchsticks 
2 tbs garlic, chopped
1 small bunch bok choy, thinly sliced 
2 cups fresh snow peas 
2 cups fresh mung bean sprouts 
8 oz mushrooms, sliced

2 tsp sugar
1 tbs rice wine vinegar
1/4 cup soy sauce (La Choy is gluten free)
1 cup chicken broth
1 tsp sesame oil
2 tsp fresh grated ginger
2 tbs corn starch

Marinate the chicken in 2 tsp sugar, 1 tbs rice wine vinegar, and 1/4 cup soy sauce for a few hours.
Cook  the rice sticks in water seasoned with chicken bouillon - reserve some of the cooking liquid.
Meanwhile drain the marinade from the chicken - reserve the liquid.
Heat a large wok or skillet.
Add 1 tsp of olive oil to the pan.
Cook the chicken until lightly browned and cooked through.
Remove the chicken and keep warm.
Add 1 tsp of olive oil to the pan.
Add the onions and carrots and cook until they are tender crisp.
Add the bell pepper and continue to cook until the peppers are tender crisp.
Add the garlic, bok choy, snow peas, bean sprouts,and mushrooms.
Continue to cook until all the vegetables are cooked as you desire.
Mix together 2 tsp sugar, 1 tbs rice wine vinegar, 1/4 cup soy sauce, 1 tsp sesame oil, 2 tsp ginger, and 2 tbs corn starch for the sauce.
Pour the sauce and the reserved marinate over the vegetables and bring to a boil.
Boil for 2 minutes.
Add the chicken and cooked rice sticks back to the pan.
Reduce heat to a simmer and toss all together well ensuring that the sauce coats everything.
If there is not enough sauce initially add some of the reserved rice stick cooking liquid.
Simmer until the sauce is mostly absorbed.

2 comments:

  1. Oh we had Chinese today too! This looks great Stephanie. I have used those rice noodles in the past, they are quite good.

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  2. I have a love affair with Chinese food. I love to make it at home because then it is safe for me to enjoy without worrying about my food allergies.

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