GLUTEN-FREE STIR FRIED THAI CHICKEN SALAD

Gluten-Free Stir Fried Thai Chicken Salad image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

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

Steps:

Mix all Sweet-and-Sour Dressing ingredients.
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.
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.

Nutrition Facts : Calories 335, Carbohydrate 15 g, Cholesterol 50 mg, Fat 3, Fiber 3 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg