Gluten-Free Stir Fried Thai Chicken Salad

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

By Betty Crocker Kitchens

January 16, 2013

Sweet-and-Sour Dressing

1/4

cup vegetable oil

tablespoons sugar

tablespoons white vinegar

1/4

teaspoon salt

1/8

teaspoon crushed red pepper flakes

teaspoons vegetable oil

pound cut-up boneless chicken breast for stir-fry

medium zucchini, cut into julienne strips (2 cups)

1 1/2

medium carrots, shredded (1 cup)

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

1/4

teaspoon crushed red pepper flakes

cups chopped bok choy (stems and leaves)

1/4

cup dry-roasted peanuts

tablespoons chopped fresh cilantro

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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.

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.