Gluten Free Stir Fried Thai Chicken Salad Food

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

THAI CHICKEN AND VEGETABLE STIR-FRY

Thai Chicken and Vegetable Stir-fry image

This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.

Provided by - Carla -

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 piece lemongrass or 1/2 lemon, rind of
1/2 inch fresh ginger
2 cloves garlic
2 tablespoons sunflower oil
10 ounces boneless skinless chicken breasts, thinly sliced
1/2 red bell pepper, seeded and sliced
1/2 green bell pepper, seeded and sliced
4 scallions, chopped
2 medium carrots, cut into matchstick size pieces
4 ounces baby green beans
2 tablespoons oyster sauce
1 pinch sugar
salt & freshly ground black pepper, to taste
1/4 cup lightly salted peanuts, crushed
1/4 cup chopped fresh cilantro
cooked rice or Asian noodles

Steps:

Thinly slice the lemon grass (or lemon rind).
Peel and chop the ginger and garlic.
Heat the oil in a large wok style pan over high heat.
Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
Add the chicken and stir-fry for 2 minutes.
Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
Enjoy!

THAI CHICKEN NOODLE SALAD (GLUTEN FREE)

Thai Chicken Noodle Salad (Gluten Free) image

The recipe comes from Living Without. It is loaded with tons of wonderful fresh vegetables. If you can boil water you can make this wonderful salad. When cooking gluten free, please read labels carefully. Costco has gluten free rotisserie chicken.

Provided by PaulaG

Categories Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/2 lb gluten-free Thai rice noodles
2 tablespoons rice vinegar
2 tablespoons gluten-free soy sauce
1/2 tablespoon fish sauce (optional)
1 tablespoon sesame oil
1 tablespoon honey or 1 tablespoon brown sugar
1 teaspoon hot sauce (Sirracha) or 1/4 teaspoon red chili pepper flakes
1 garlic clove, finely minced
2 teaspoons finely minced fresh ginger
4 cups shredded gluten-free rotisserie-cooked chicken
2 medium carrots, sliced into thin matchsticks
1 red bell pepper, thinly sliced
1 English cucumber, halved length wise and thinly sliced crosswise
2 cups bean sprouts
2 green onions, white and green parts, thinly sliced (scallions)
1/3 cup cilantro or 1/3 cup Thai basil, roughly chopped, for garnish
2 tablespoons sesame seeds, for garnish
1 lime, sliced into wedges, for garnish

Steps:

Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil and pour water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl.
While noodles are standing, stir together rice vinegar, soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. After noodles have been drained, add this dressing to noodles and toss to coat.
Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.
Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.

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