Gluten Free Chicken Chow Mein Recipe
Our family indulges in takeout night every week by re-creating healthy versions of takeout meals like this slow-cooker Chow Mein. This way we know exactly what goes into the pot, we can lower the calories and stay gluten-free.
Our family indulges in takeout night by re-creating healthy versions of takeout meals like this slow-cooker Chow Mein.
- 2 pounds boneless skinless chicken pieces
- 2 medium yellow onions peeled and chopped
- 2 cups chopped celery
- 2 cups water
- ¼ cup cornstarch
- ¼ cup gluten-free soy sauce
- 3 tablespoons molasses
- 1 medium red bell pepper chopped
- 1 16-ounce can baby corn drained
- 1 6.5-ounce can bamboo shoots drained
- 1 cup bean sprouts
- 1 10-ounce package gluten-free spaghetti
- Kosher or fine sea salt
- Oil for stir-frying olive, vegetable, or coconut
- Freshly ground black pepper
Use a 6-quart slow cooker. Place the chicken into the slow cooker insert. Add onion, celery, and water. Cover, and cook on low for 6-7 hours, or on high for about 4 hours. Shred the meat completely with two forks.
In a mixing bowl, whisk together the cornstarch, soy sauce, and molasses. Set aside.
Add the bell pepper, baby corn, bamboo shoots, bean sprouts, and soy sauce mixture to the slow cooker. Cover, and cook on high for 1 hour.
Cook pasta according to package instructions in heavily salted water. When the pasta is al dente, remove from the water and pan-fry the noodles in a bit of oil in a large skillet or wok. If desired, season the noodles with a bit of salt and pepper.
Once the noodles become a bit browned and crispy, remove from heat. Toss with the vegetables and chicken, and serve.
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