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Gluten Free Stir Fried Thai Chicken Salad

Dinner salad with chicken, veggies and more comes quickly in a skillet or wok. Chopsticks anyone?

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( 11 Ratings)

11 Ratings

5 Stars 18%

4 Stars 27%

3 Stars 18%

2 Stars

1 Stars 27%

Member Reviews ( 6 )

787691df-e3a3-4709-82c1-88bb9ef3ad91

Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

Sweet-and-Sour Dressing

1/4: cup vegetable oil

2: tablespoons sugar

2: tablespoons white vinegar

1/4: teaspoon salt

1/8: teaspoon crushed red pepper flakes

Chicken Salad

2: teaspoons vegetable oil

1: pound cut-up boneless chicken breast for stir-fry

1: medium zucchini, cut into julienne strips (2 cups)

1 1/2: medium carrots, shredded (1 cup)

6: to 8 green onions, cut into 1-inch julienne strips (1/2 cup)

1/4: teaspoon crushed red pepper flakes

4: cups chopped bok choy (stems and leaves)

1/4: cup dry-roasted peanuts

2: tablespoons chopped fresh cilantro

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Directions

1 Mix all Sweet-and-Sour Dressing ingredients.
2 In 12-inch skillet or wok, heat oil over medium-high heat. Add chicken; cook and stir about 5 minutes or until no longer pink in center.
3 Add zucchini, carrots, onions and pepper flakes; cook and stir about 4 minutes or until vegetables are crisp-tender. Stir in dressing. Cook and stir 1 minute. Serve over bok choy. Top with peanuts and cilantro.

EXPERT TIPS

Expert Tips

You can use an equal amount of spinach or green cabbage for the bok choy.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

To julienne means to cut food into long, thin matchlike strips. You can also cut the zucchini, carrots and onion into thin slices to save a little prep time.

Purchase preshredded carrots in the produce section of your supermarket.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 335
Calories from Fat: 205),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 4g, 4% ),
Cholesterol: 50mg; 50%;
Sodium: 290mg; 290%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 3g 3% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 58%;
Vitamin C: 34%;
Calcium: 12%;
Iron: 10%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 6/5/2010 11:41:20 AM REPORT ABUSE donnacraftymama said:

Rating:

add a tablespoon of hot chili sauce(i use Sriracha), add brown sugar instead of white sugar, and use 1/8 tsp of cayenne pepper. You can add a crushed garlic clove as well for flavor

This reply was: Helpful Inspiring

Posted 9/1/2009 7:47:45 PM REPORT ABUSE sauvage said:

Rating:

not good - no flavor. will not make again - i don't really think there is anything I could do to improve this dish : (

This reply was: Helpful Inspiring

Posted 8/6/2009 8:23:55 AM REPORT ABUSE Jen Dusek said:

Rating:

We enjoyed this dish. The sauce could be a little bolder, it seemed too weak a flavor. Also, make sure the oil is cooked off by the chicken before you add the sauce. Otherwise, the dish becomes a little oily. Give it a try!

This reply was: Helpful Inspiring