Asian Inspired – My Gluten Free Cucina

Asian Inspired Pulled Chicken

Meal delivery services have become so commonplace these days, that you can order takeout from just about anywhere. Except when you have dietary restrictions- that is. There are no dedicated gluten free restaurants where I live, and I am not comfortable ordering over the phone where I cannot speak to staff face to face about their allergen protocols.

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So, to satisfy my craving for takeout, you will likely find me right here in the kitchen. Today I’m using my Dutch Oven to create this Asian Inspired Pulled Chicken, an absolutely amazing dish that rivals any restaurant! Served over fried rice, 100% gluten free.

ingredients:

2 boneless chicken breasts (about 1-¼ lbs.)
1/4 cup honey
1/4 cup tamari (gluten free soy sauce)
2 tbsp. gluten free Hoisin sauce
½ tbsp. mirin (rice wine)
½ tsp. sesame oil
2 garlic cloves, minced
1 bunch of scallions
1/4 tsp. powdered ginger
1 bunch of scallions
cooking spray
1 tsp. toasted sesame seeds
1 batch of Fried Rice (RECIPE) for serving

Preparation:

Mince the garlic and slice the scallions, reserving the green tops for garnish. Preheat the oven to 275º (no, that’s not a typo – 275º – we are cooking low and slow).

Coat a Dutch Oven with cooking spray and add the chicken breasts.

Whisk together the sauce ingredients, honey through powdered ginger.

Pour it over the chicken, cover and bake for 2-½ hours, turning halfway through.

While the chicken cooks, make the fried rice. I have a Basic Fried Rice recipe here that you can use with all your Asian inspired meals.

After 2-½ hours the chicken should be cooked through and very tender. Remove to a cutting board and shred it with 2 forks.

Return the chicken to the pot and stir well to coat with the remaining sauce. Keep warm while you finish the rice.

Spoon the chicken over the rice and garnish with the scallion greens and toasted sesame seeds.

Notes: ♪♫ No time to make fried rice? You can serve this over plain rice or with any sides you like!

Were you surprised to learn that soy sauce is not gluten free? I was! The soy is fermented in wheat, making it unsafe for those of us with Celiac disease. In this recipe I used San J brand gluten free Tamari in place of soy sauce. It is a great addition to any Asian inspired recipe and also great for marinades.

Originally posted 05/04/2020 Updated and rephotographed 10/11/2026

Gluten Free Hibachi Style Chicken with Fried Rice

Never underestimate a woman and her skillet. This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

No, you do NOT need a table sized hibachi grill in your kitchen to make this Japanese style meal at home (wouldn’t that be fun though?). A double burner griddle, large skillet or sauté pan will do the trick.

4 servings

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Ingredients:

12 oz. boneless chicken breast
4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
olive oil
toasted sesame oil
4 tbsp. Tamari, divided
1/4 cup gluten free chicken broth
1/4 tsp. powdered ginger
1/4 tsp. garlic powder
1 tsp. cornstarch
1/2 tsp. toasted sesame seeds, for garnish
sliced scallions or chives, for garnish

For the rice

3/4 cup long grain white or brown rice
1-½ cups water
1/4 tsp. salt

For the egg

1 egg + 1 tbsp. water
cooking spray

Sake optional 😉

Preparation:

Cook the rice according to package directions, either stove top or in a rice cooker. You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients. Whisk together the chicken broth, garlic powder, ginger powder and cornstarch. Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil. Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish). Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan. Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm. Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg. Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through. Garnish with the toasted sesame seeds and sliced scallions or chives.

Notes ♪♫

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free? For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe. A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt. A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

Originally posted 10/27/2022 Updated 08/17/2026

Gluten Free Asian Chicken Wings

Move over BBQ, these Asian inspired chicken wings are incredible! Sticky and sweet, you’ll want to double or triple the recipe because these wings are addictive!

The preparation begins with a coating of cornstarch and egg. The wings are then quickly pan fried and drizzled with a sticky sweet syrup and baked in the oven. Yes, it is a bit labor intensive but oh my goodness! I could not stop eating them!

Are Asian condiments gluten free?

This is an area where you have to be careful. While many Asian condiments are gluten free, others like soy sauce are not. Generally, I recommend looking for the gluten free label and if you’re not sure check the manufacturer website.

This small batch (1-½ lbs. wings) would be a nice appetizer or small plate. Throw in a salad and side and make it a meal. Or quadruple the recipe and have a party 😋

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Ingredients:

1-½ lbs. chicken wings (about 15-18 pieces)
garlic granules
ginger powder
1/3 cup cornstarch
2 eggs
1/2 cup canola oil
1/3 cup sugar
1/4 cup mirin (rice wine) * see notes
2 tsp. ketchup
2 tsp. gluten free soy sauce (tamari)
2 tbsp. chicken broth
salt, to taste

Preparation:

Arrange the wings on a baking sheet and sprinkle both sides with ginger and garlic powder. Cover and refrigerate for 1 hour.

Whisk together the sugar, mirin, ketchup, tamari and chicken broth in a small saucepan. Add a pinch of salt. Bring the mixture to a simmer, whisking frequently then cover and set aside.

Set up 2 breading trays, one with the cornstarch and the other with 2 beaten eggs. Heat a large nonstick skillet with enough canola oil to coat the surface completely.

Dredge the wings in the cornstarch, then dip in the beaten eggs. Add to the hot skillet, leaving space in between (fry them in batches if needed). Turn the wings to get a crust on all sides.

Mist a casserole dish with cooking spray. As the wings finish cooking, arrange them in a single layer. Preheat the oven to 350º.

Spoon the sauce evenly over the wings and bake for one hour, turning halfway through.

Serve hot, spooning a little of the pan juices over the wings.

I made these for game day, SO good!

I could have eaten the entire batch, but I restrained myself and saved some for lunch the next day. They were just as good reheated in the microwave!

Notes ♪♫ Mirin is a sweet rice cooking wine that can be found with other Asian condiments at your local market. I like Eden brand premium mirin, for its authentic, quality ingredients that are gluten free, low sodium and contain no added sugar or syrup. As a bonus, it is fermented from Lundberg organic rice, one of my favorites!

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Hoisin Pork Tenderloin with Fried Rice

One of the things I miss most since my Celiac diagnosis is Chinese takeout. Oh, how I loved those noodles, veggies and fried rice!

At first glance you might think that many of these dishes are gluten free, but did you know that soy sauce contains gluten? It’s true, traditional soy sauce is fermented with wheat, so it is off limits on the gluten free diet.

Fortunately, there are gluten free alternatives. For my Asian inspired dishes, I often use San-J Tamari in place of regular soy sauce. It’s brewed with soybeans and no wheat.

For those who need to be mindful of salt intake, Coconut Aminos can be a lower sodium alternative to gluten free soy sauce or tamari. It has that umami flavor profile, but with less salt.

Another favorite condiment, Hoisin Sauce can also be found in the Asian aisle in most markets. It’s sweeter and much thicker than soy sauce and can be used for glazing and dipping. In this recipe, I use all of these condiments to create a sweet and savory flavor profile.

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4 servings

Ingredients:

1 cup uncooked long grain white rice
2 cups water
1/2 tsp. salt
14.4 oz. bag frozen stir fry vegetables (or fresh veggie combo of your choice)
1 lb. pork tenderloin
salt and pepper
garlic powder
ginger powder
1 egg
1 tbsp. water
olive oil
sesame oil
cooking spray
gluten free Hoisin sauce
gluten free Tamari, or Coconut Aminos
fresh scallions for garnish
sesame seeds for garnish

Preparation:

Cook the rice according to package directions and set aside to cool. This step can be done ahead, in fact the rice works better in this recipe if it has been cooked in advance and refrigerated.

While the rice cooks, prep all the vegetables. Using a frozen stir fry blend like this one is a real time saver.

I did think the veggies were a bit large for fried rice, so I cut them into smaller pieces. Season the veggies with salt and pepper to taste. Sprinkle with garlic and ginger powder and leave them out to defrost.

Preheat the oven to 375º. Arrange the tenderloin on a foil lined baking sheet. Sprinkle both sides with salt, pepper, garlic powder and ginger.

Insert an oven safe thermometer in the thickest part of the tenderloin and roast until it reaches 120º. Brush the roast with hoisin sauce and return to the oven until the internal temperature reaches 140º. When the meat is done, let it rest for 10 minutes.

For the rice, heat a large nonstick skillet over medium low and mist with cooking spray (I like Bertolli because it doesn’t damage my nonstick pans). Whisk the egg with 1 tbsp. water and scramble. Crumble the egg and set aside.

Next, add a little olive oil to the skillet with the veggies. Drizzle with just a little sesame oil, and sprinkle salt, pepper, garlic and ginger. When cooked through, add a few shakes of Tamari or Coconut Aminos.

Add the cooked rice and egg back to the skillet, with more sesame oil, Tamari and/or coconut aminos. The amount you add is up to you, just taste as you go.

To plate, transfer the fried rice to a serving dish. Slice the tenderloin and arrange it over the rice. Drizzle hoisin sauce over the pork, and garnish with scallions and sesame seeds.

This Asian inspired dish is better than any restaurant! It has all the flavors that you have been missing, minus the gluten! Everyone in your family will love it!

Notes ♪♫ Gluten free Asian condiments can be found in most markets and online. Some of my favorite brands are San J, Sun Luck, and Coconut Secret. Always look for the gluten free label, as some brands will have both a regular and gluten free version of the same product.

Originally posted 10/21/2019 * Updated and rephotographed 11/20/2024

Gluten Free Spinach and Prosciutto Focaccia

Look at this beautiful Focaccia Bread, filled with baby spinach leaves and prosciutto! It is a meal in itself, great for breakfast, lunches and snacking. Learn how to make it here with step-by-step instructions.

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I’m really excited to share this recipe with you, because I made it with the new Pizza Crust Mix from Better Batter. Yes, it’s a pizza crust mix, but this versatile new product is all that and so much more!

Use my Promo Code MGFC30 for 30% off!

Ingredients:

1 bag (1 lb.) Better Batter Pizza Crust Mix
1 packet (2-1/4 tsp.) instant yeast
1 tsp. honey
1-1/2 cups warm water
1/4 cup garlic infused olive oil (see notes)
1 cup baby spinach leaves, stems removed
1 cup thinly sliced prosciutto, torn into pieces
coarse salt
1 tsp. chopped fresh rosemary leaves
pinch (or more) of red pepper flakes

Preparation:

Whisk together the water, honey, yeast and 1 tbsp. olive oil in the bowl of a stand mixer and let it sit for 10 minutes. Next add the pizza crust mix and combine on low speed with the paddle attachment. Increase the speed and mix for 5 minutes to form a smooth dough.

Coat a large bowl with 1-2 tbsp. of the infused olive oil and use a stiff spatula to scrape the dough into the bowl. Turn the dough to coat with oil. Cover the bowl with plastic wrap and let the dough rise for 30 minutes.

Turn the dough out onto an oiled cutting board. With oiled hands, stretch and pat the dough into an oval and roll to 1-1/2″ thick. Top with half of the spinach and prosciutto.

Fold the dough over letter style.

Carefully roll the dough into an oval shape and spread with the remaining spinach and prosciutto. Fold it up again, then turn seam side down and shape into a round.

Place the shaped dough into an oiled 8 x 8″ square pan and pat it down to flatten slightly. Cover and set aside to rise again for 25 minutes. Place a baking stone in the oven and preheat to 400º.

Now use oiled fingers to press dimples into the dough. Brush the top liberally with the remaining infused oil, sprinkle with coarse salt and chopped fresh rosemary.

Bake for 45 minutes or until the internal temperature reaches 210º. During the last 10 minutes of baking, remove the focaccia from the pan and bake directly on the pizza stone.

Remove from the oven and cool on a rack for about 1 hour and serve warm.

Slice the focaccia into squares for serving. You can see the prosciutto and spinach in every slice!

I hope you’ve enjoyed today’s bake and that you will try the new Pizza Crust Mix from Better Batter. Remember, when you shop Better Batter, use my Code MGFC30 at checkout for 30% off full price!

Notes ♪♫ The day before I baked this loaf, I set aside 1/2 cup of olive oil and added 2 garlic cloves and a sprig of fresh rosemary. The infused oil adds another layer of flavor to the bread dough and is great for dipping.

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Gluten Free Teriyaki Chicken with Grilled Pineapple

Summer has arrived, and I’m welcoming the season with this beautiful platter of Gluten Free Teriyaki Chicken and Pineapple, served with rice and seasonal veggies! This was the easiest meal to pull together, and SO delicious! Shop ahead and you can absolutely make it on a weeknight, because I deliberately kept the prep to a minimum.

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I don’t usually take shortcuts with sauces and marinades, but I couldn’t resist trying this Gluten Free Teriyaki Marinade from Primal Kitchen. It’s made with coconut aminos, which I often substitute for soy sauce in my recipes. It was really good, the perfect choice for this meal! Pick up a pack of boneless, skinless chicken thighs, sliced fresh pineapple, and pre-sliced zucchini and summer squash and we are ready to cook.

4 Servings

Ingredients:

1-1/2 lbs. boneless, skinless chicken thighs
1/2 cup gluten free teriyaki marinade, divided use
olive oil
4 slices of fresh pineapple
1/4 cup fresh chives, for garnish (optional)
rice and veggies for serving

Preparation:

Combine the chicken and 1/4 cup marinade in a bowl. Turn the chicken to coat all sides, cover and refrigerate for 2 hours.

Start your rice and veggies first and cook according to package directions. I made 1 cup of long grain brown rice, along with the zucchini and summer squash.

Add a little olive oil to a grill pan on medium heat. Add the chicken, cover and cook 4 minutes.

Turn the chicken over and cook 4 minutes longer with the cover off. Check with a thermometer that the internal temperature has reached 165º, then remove the chicken to a plate and keep warm.

To the same pan, add the pineapple slices. Cook 2 minutes per side to warm through and get those nice grill lines. Warm the remaining 1/4 cup of teriyaki marinade in a small saucepan or use the microwave.

To plate, first spread the rice on a serving platter. Arrange the veggies along one side. Layer the chicken over the rice, and top with the pineapple slices. Drizzle with the warmed teriyaki sauce and garnish with fresh chives.

Thanks for stopping by today friends! I love hearing from you, so please leave a comment if you enjoyed this recipe!

Notes ♪♫ This meal would be fabulous, cooked outdoors on the grill. If like me you don’t have a grill though, do what I did. Cook the chicken and pineapple in a grill pan to get those distinctive lines.

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Shrimp Fried Rice

I love Asian inspired meals, and this dish satisfies my craving for takeout, which is usually off limits because of the gluten in soy sauce. Easy to prepare at home, the measurements are approximate, and the recipe is very forgiving. Substitute chicken, pork or beef for the shrimp and use veggies that you have on hand. You can also save time by making the rice a day ahead, it’s actually better this way.

3-4 servings

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Ingredients:

1/2 cup uncooked long grain rice (use white rice or brown rice)
1 tsp. butter
1 cup water
1/8 tsp. salt
8 oz. raw shrimp (about 12 large or 6 colossal) peeled and deveined
1 large egg
1 tsp. water
1 tsp. butter
olive oil
toasted sesame oil
1/2 cup carrot, diced
1/4 cup each sweet onion, celery, mushrooms, broccoli, peas
2 tbsp. mirin
1/8 tsp. garlic powder
1/8 tsp. ginger powder
1/8 tsp. ground pepper
gluten free coconut aminos
toasted sesame seeds for garnish
fresh chives for garnish

Preparation:

Combine the rice with 1 tsp. melted butter in a small saucepan, stirring to coat. Add the water and salt, cover and bring to a boil. Reduce heat to a simmer and cook according to package directions, about 15 minutes for white rice or 35 minutes for brown. Chill the rice while you get the rest of the dish ready.

While the rice cooks, chop the veggies into small dice. Whisk together the mirin, garlic and ginger powders.

Toast the sesame seeds in a dry skillet and cut the chives on the diagonal into 1/2″ pieces.

Peel and devein the shrimp, and sprinkle with coconut aminos. Heat a large nonstick skillet over medium low and add 2 tsp. sesame oil. Cook the shrimp in a single layer just until they turn pink, turning once. Remove from the skillet and set aside.

Wipe the skillet clean and add 1 tsp. of butter. Whisk the egg with 1 tsp. of water and add to the skillet, turning to cook through. Use a spatula to break the egg into small pieces, then transfer to a bowl and keep warm.

Next, add 2 tbsp. olive oil with 2 tsp. sesame oil to the skillet and cook the veggies. Give the carrots a few minutes head start, followed by the onion and celery. Soft veggies like broccoli, peas and mushrooms go in last. Season with ground pepper, and sprinkle with coconut aminos.

When the veggies are ready, it’s time to put everything together. Stir in the mirin mixture, then add back the shrimp and egg.

Finally, add the rice and drizzle with 2 tsp. sesame oil and a little more coconut aminos. Use 2 spatulas to stir and toss everything together until well blended and heated through.

Transfer to a serving platter and garnish with the chives and toasted sesame seeds.

This is a delicious gluten free meal to add to your weeknight rotation. Forget takeout! With endless substitutions to keep it fresh, this will become one of your favorite go-to recipes.

Notes ♪♫ I sometimes use Coconut Aminos in this recipe instead of gluten free soy sauce, because it has about a 10th the sodium of regular soy sauce. If salt is not an issue, you can use gluten free soy sauce or tamari. Remember, regular soy sauce is fermented in wheat and is not safe for those with Celiac disease.

Originally posted 06/22/2018 Updated 07/10/2023

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Ginger Bok Choy Egg Drop Soup

This Asian inspired soup is just the thing for a light dinner or first course. If you love Egg Drop Soup, you will love this adaptation that combines the best of Egg Drop and Ginger Bok Choy. Only a few ingredients are needed, and since it does not require all day simmering you can throw it together after work. Stir in a beaten egg and rice noodles just before serving and it’s ready to eat!

This was quite a bit different than my usual soups, but the recipe is a keeper! So good for those chilly nights, or when you’re feeling under the weather.

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4 servings

Ingredients:

1 tbsp. minced fresh ginger
1 tbsp. minced garlic
32 oz. gluten free chicken bone broth
1 cup mushrooms, sliced thin
4 oz. gluten free rice noodles
1 baby Bok choy
sesame oil
olive oil
gluten free tamari or coconut aminos
salt and pepper to taste
1 egg, beaten
Chow Mein Noodles, for garnish (optional)

Preparation:

Heat 1 tsp. sesame oil and 1 tsp. olive oil in a soup pot or Dutch oven. Mince the garlic and ginger (I used an electric chopper) and add to the pot. Cook for 30 seconds then add the sliced mushrooms.

Stir until the mushrooms release their liquid, then add the bone broth, 2 tsp. of tamari and 1 tsp. sesame oil (or more, to taste). Season with salt and pepper and bring to a simmer for 15 minutes.

Trim away the tough, lower part of the Bok choy, then rinse and halve the leaves. Stir them into the soup to wilt and lower the heat to keep warm.

Cook the rice noodles in a separate pan according to package directions. Just prior to serving, drizzle the beaten egg into the soup and swirl it around with a whisk. Add the cooked rice noodles.

Ladle into bowls and serve with Chow Mein noodles for texture (optional), or a simple garnish of green onions if you want to keep it simple.

Notes ♪♫ I love these extra wide rice noodles from A Taste of Thai. I was able to find them locally, but if not available in your area you can get them here at Amazon. I use Coconut Aminos in my Asian recipes, but if you are not limiting salt, try Gluten Free Tamari.

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Gluten Free Chicken Adobo

Chicken Adobo is a traditional Philippine dish made with pantry staples. Vinegar, soy sauce, garlic, peppercorns, and bay leaves are used to create a marinade. The chicken is marinated, then simmered in the same marinade on the stove top until the meat is cooked through.

Is Chicken Adobo gluten free?

The only gluten containing ingredient in a traditional Adobo marinade is the soy sauce. By replacing it with either Tamari or Coconut Aminos, the dish is completely gluten free.

4 Servings (can be doubled)

Ingredients:

3 tbsp. red wine vinegar
2 tbsp. coconut aminos
3 garlic cloves, crushed and skins removed
1/2 tsp. whole black peppercorns
2 bay leaves
1 tbsp. olive oil
4 pcs. chicken legs or thighs (about 1 lb.)
1/2 cup water
1 tsp. brown sugar

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Preparation:

Whisk together the first 6 ingredients, vinegar through bay leaves. Add the chicken, cover and marinate 1 hour at room temperature, turning every 15 minutes.

Add olive oil to a deep skillet or Sauteuse pan over medium heat. Brown the chicken on all sides.

Stir in the water and reserved marinade. Cover and simmer on lowest heat, 60-90 minutes depending on size, turning every 20 minutes. When done, the chicken should easily pull away from the bone.

Take the lid off during the last 10 minutes of cooking to thicken the sauce. Serve with rice.

Notes ♪♫ There are so many variations of this classic dish. I used red wine vinegar, but many recipes say to use white vinegar. It’s just a matter of taste. I used Coconut Aminos, because it is much lower in sodium than Tamari. If you are not limiting salt, then gluten free Tamari is a great substitute for soy sauce in gluten free recipes.

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Gluten Free Chicken Chow Mein

Chicken Chow Mein, that most popular of takeout meals was my first introduction to Chinese American cuisine.

As a kid, my “go-to” takeout order was a combination dinner of Chow Mein, fried rice and an egg roll. I ordered it every time! While I have recreated many of my favorite takeout recipes, I can’t even remember the last time I had Chicken Chow Mein. So why has this one remained on the back burner?

The noodles.

How could I replicate the crunchy, restaurant style fried noodles that go with Chow Mein? Traditional Chow Mein noodles are made with wheat. And while I am a big believer in make from scratch, I just didn’t want to make my own noodles.

Then I discovered this!

I found these Gluten Free Chow Mein Noodles on Amazon, and they were spot on! Get yours here!

For the connoisseurs out there, this is the East Coast version of Chow Mein, where the stir-fry is served over crispy fried noodles.

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Ingredients:

Veggies

1/2 sweet onion, cut into 1/4″ slices
6 celery stalks, cut into 1/4″ slices
1 carrot, coarsely grated
1/2 head of green cabbage, shredded
2 cups bean sprouts

Marinade

1 tbsp. sesame oil
1 tbsp. minced fresh ginger
1 tbsp. minced garlic
black pepper, to taste

Sauce

1/2 cup gluten free chicken broth
3 tbsp. gluten free oyster sauce
1 tbsp. gluten free soy sauce (tamari)
2 tsp. corn starch
1 tsp. sugar

Chicken

1 lb. boneless chicken breast
olive oil
sesame oil
gluten free chow mein noodles

Preparation:

Let’s break down the recipe into four easy steps. Ready?

Prep the veggies
Marinate the chicken
Make the sauce
Stir fry the chicken and veggies

First, prep the veggies. I used a mandoline to slice the onion, cabbage and celery. A coarse grater was perfect for shredding the carrot.

Next mix together the marinade ingredients. I used an electric chopper to mince the garlic and ginger.

Slice the chicken breast into thin strips and toss with the marinade. Cover and refrigerate for 1 hour.

Whisk together the sauce ingredients.

Heat 1 tbsp. olive oil and 1 tsp. sesame oil in a large, nonstick skillet over medium low heat. Add the chicken and quickly brown on all sides. It does not have to be cooked through.

Remove the chicken to a bowl and keep warm. Wipe the skillet clean and add another tbsp. olive oil and 1 tsp. sesame oil.

Add the onion first and stir fry until translucent.

Add the carrot and celery. Continue cooking for several minutes.

Add the cabbage and toss well to combine. Cover and cook for about 5 minutes.

Add back the chicken and stir into the veggies. Make a well in the center and pour in the sauce.

Add the bean sprouts and continue tossing and stirring as the liquid thickens.

Transfer to a serving dish and sprinkle a few noodles over the top!

Serve over Chow Mein noodles with a side of white rice.

Notes ♪♫ My gluten eating family loved this meal! The Chow Mein noodles are the bomb, and they are great with salads too! I will definitely be adding this meal to our dinner rotation.

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