This savory Chicken Subgum Chow Mein will hit your taste buds in all the right places. It’s a classic subgum recipe broken down to the simplest form and it’s going to be a new favorite healthy dinner in your kitchen.
For more dinner ideas visit my Gluten-Free Dinners.
I love it when my husband makes Asian dishes. His Sweet & Sour Chicken is my favorite, but this chicken subgum chow mein is a close second. Most of the time needed for this dish is in the prep work. There are lots of yummy veggies to chop and prepare and a delicious sauce to stir in.
After that, stir frying everything is simple. This subgum dish is healthy, fresh, and savory. It hits all the right sensors on your palate and leaves you excited for leftovers the next day.
This subgum recipe uses arrowroot starch. You can also use cornstarch but then this subgum recipe won’t be grain free. Tapioca starch also works well in this chicken subgum chow mein.
If you want to mix things up you can use beef to make this subgum recipe. Just make sure to use a good cut of meat and to slice it thin. Also, use beef broth so that you get that rich beef flavor. I haven’t tried this sub gum recipe with pork.
How to make subgum
- Heat 1 to 2 tablespoons oil in a wok or large saute pan over medium-high heat. Add the chicken and cook, in batches if necessary, for 3 to 4 minutes, turning until the chicken is lightly browned and cooked through. Transfer to a plate and set aside.
- Add the onion, mushrooms, and celery to the wok or pan. Cook, stirring, for 3 to 4 minutes, until they start to soften and turn light browned. Transfer to a bowl and set aside.
- Over medium heat, return the chicken to the wok or pan; add 1 1/2 cups chicken broth and use a spatula to dislodge any browned bits from the bottom of the pan.
- Add the gluten-free soy sauce, brown sugar, sherry, and salt and pepper to taste. Increase the heat to medium-high and cook, stirring, until the sauce begins to bubble at the edges. Add the bean sprouts and the cooked vegetable mixture, stirring to combine; cook for 3 to 4 minutes, until the bean sprouts have wilted. Taste and adjust the seasoning.
- In a small bowl, combine the cornstarch and remaining 1/3 cup chicken broth, mixing well to combine. Add the cornstarch mixture, stirring constantly until the gravy is thickened.
For the complete list of ingredients see the chicken subgum chow mein recipe card below.
Tips for making subgum
- Use fresh ingredients (frozen veggies are okay if needed)
- Use a variety of colorful vegetables to get the benefits of the vitamins
- Add softer veggies like spinach and mushrooms last so they don’t over cook
- Add more or less gluten-free soy sauce to taste
- For a bit of spice or to cut sweet flavors, add a half teaspoon of chili paste or oil
Our favorite veggies to add to subgum chow mein are sprouts, mushrooms, bell pepper, and onion.
This Gluten-Free Chicken Subgum Chow Mein dish is lower in carbs, but high in flavor. There are tons of chicken and veggies, making it a well rounded dish.
This chicken subgum recipe freezes well, and is super comforting on those days when you need something savory and warm.
If you love simple dishes loaded with protien and veggies like this Gluten-Free Chicken Subgum Chow Mein, you will love this Stir-Fred Chicken and Bok Choy from A Mindfull Mom. If you are looking to keep things paleo, check out this Egg Roll in a Bowl. It’s paleo, keto, and super simple to make.
Did you make this chicken subgum? Please leave a starred review in the recipe card and a comment below letting me know what you thought.
Happy Cooking and Baking,
Serving Size: 2 cups
Amount Per Serving:Calories: 500 Total Fat: 16g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 97mg Sodium: 645mg Carbohydrates: 20g Fiber: 4g Sugar: 10g Protein: 42g