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Gluten-Free Stir Fried Thai Chicken Salad
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Prep Time:
30 minutes
Total Time:
30 minutes
Speedy Asian-inspired stir-fry salad with juicy chicken and crisp veggies, ready in a flash. Grab your chopsticks!
Ingredients:
  • 1/4 cup vegetable oil
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 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
Instructions:
  • Combine all components for the Sweet-and-Sour Dressing.
  • Heat oil in a 12-inch skillet or wok over medium-high heat. Cook and stir chicken for about 5 minutes until no longer pink in the center.
  • Sauté zucchini, carrots, onions, and pepper flakes for about 4 minutes until veggies are crisp-tender. Add dressing and cook for 1 more minute. Serve over bok choy and garnish with peanuts and cilantro.

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