GF Summer Lo Mein

For a delicious crowd pleasing dinner

Every week, I think long and hard about how to *quickly* and *easily* make a GF dinner everyone will love, with as few pots as possible, in as little time as possible. Sometimes this is a tall order, but I think I got it this time! This summer lo mein is tasty, nutritious, and filled with GF deliciousness.

Ingredients
1 onion, sliced thin
2 large portobello mushroom caps, sliced thin
2 yellow peppers, sliced thin

2 heads broccoli, chopped into small florets
6 scallions, whites sliced thin for saute, green ends saved for garnish
1 inch piece ginger, grated
1/2 pound chicken - literally any kind, leftover, rotisserie, ground - whatever you like! If you are cooking chicken in real time, I love this easy, hands-off recipe from Serena Wolf . Once cooked, you can serve diced or sliced - it’s up to you!
1 package of your favorite GF noodles, cooked according to package directions. I used Thai Kitchen Stir-Fry Rice Noodles.
1/4 cup (plus more for serving) favorite GF teriyaki or BBQ sauce (I used Bachan’s, which I love!)

Directions
Cook chicken, if not already cooked. Slice, and set aside.

Toss your sliced veggies into a large saute pan with some oil on medium heat, and cook until tender, roughly ~10 minutes. In the meantime, boil your water for the noodles and cook (this should take about 6 minutes, but again, check the package directions). Drain, rinse, and set aside. Grate the 1 inch piece ginger on top of the cooked veggies and combine. Add your chicken and the teriyaki sauce and stir. Grab a bowl, fill to your heart’s content, and top with scallion garnish and more sauce if needed!

As with many of my multi-step recipes, some leg work ahead of time can make dinner prep a breeze. This would be a great meal to make if you have leftover chicken, teriyaki sauce and noodles in the pantry, and want to clean out the fridge of available veggies. Enjoy!