Stir-Fried Thai Chicken Salad (Gluten Free)

 

1/4

cup vegetable oil

2

tablespoons sugar

2

tablespoons white vinegar

1/4

teaspoon salt

1/8

teaspoon crushed red pepper flakes

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

• 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.