Gluten-Free Stir Fried Thai Chicken Salad

Name: Gluten-Free Stir Fried Thai Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 946 milliliters chopped bok choy (stems and leaves); 454 grams cut-up boneless chicken breast for stir-fry; 59 milliliters dry-roasted peanuts; 2 Tbsps chopped fresh cilantro; 6 to 8 green onions, cut into 1-inch julienne strips (1/2 cup); 0 teaspoons crushed red pepper flakes; 0 teaspoons salt; 2 Tbsps sugar; 2 teaspoons vegetable oil; 2 Tbsps white vinegar; 1 medium zucchini, cut into julienne strips (2 cups)

You can never have too many main course recipes, so give Gluten-Free Stir Fried Thai Chicken Salad a try. This recipe serves 4. One portion of this dish contains about 29g of protein, 10g of fat, and a total of 263 calories. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up pepper flakes, vinegar, cut-up chicken breast, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Mix all Sweet-and-Sour Dressing ingredients.

In 12-inch skillet or wok, heat oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add chicken; cook and stir about 5 minutes or until no longer pink in center.

Ingredients you will need

Whole Chicken

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.

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Vegetable

Zucchini

Carrot

Onion

Pepper

Serve over bok choy. Top with peanuts and cilantro.

Ingredients you will need

Bok Choy

Cilantro

Peanuts

Equipment

Frying Pan

Wok

Ingredients

Servings:

946milliliters

chopped bok choy (stems and leaves)454grams

cut-up boneless chicken breast for stir-fry 59milliliters

dry-roasted peanuts 2Tbsps

chopped fresh cilantro 6

to 8 green onions, cut into 1-inch julienne strips (1/2 cup)0teaspoons

crushed red pepper flakes 0teaspoons

salt 2Tbsps

sugar 2teaspoons

vegetable oil 2Tbsps

white vinegar 1medium

zucchini, cut into julienne strips (2 cups)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Raats Original Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.