Best 5 Gluten Free Stir Fried Thai Chicken Salad Recipes

Gluten-free stir-fried Thai chicken salad is a delightful fusion dish that combines the vibrant flavors of Thai cuisine with the need for a gluten-free diet. This flavorful salad features succulent chicken stir-fried with a medley of crisp vegetables, tossed in a tangy and aromatic dressing made from authentic Thai ingredients. Not only is this dish a culinary delight, but it also caters to those who are gluten intolerant or prefer a gluten-free lifestyle. Get ready to embark on a culinary journey that tantalizes your taste buds and nourishes your body with this gluten-free stir-fried Thai chicken salad.

Here are our top 5 tried and tested recipes!

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.

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

WARM STIR-FRIED SALAD

Warm Stir-Fried Salad image

This recipe is a golden find. It is fast and healthy and has amazing flavor. We tried it once and agreed that this would go into the regular rotation. I've used dried tarragon and it turned out great.

Provided by Darcy Loo

Categories World Cuisine Recipes Asian

Time 2h25m

Yield 4

Number Of Ingredients 12

Ingredients

2 (8 ounce) skinless, boneless chicken breast halves, cut into thin strips
3 tablespoons light soy sauce
1 (2 inch) piece fresh ginger, peeled and finely chopped
1 tablespoon chopped fresh tarragon
1 tablespoon brown sugar
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 cup unsalted cashews
2 large carrots, peeled and cut into matchstick-size pieces
1 head cabbage, sliced
1 cup baby kale
1 tablespoon sesame oil

Steps:

Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
Remove chicken from marinade with a slotted spoon, reserving marinade.
Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

Nutrition Facts : Calories 501.1 calories, Carbohydrate 38 g, Cholesterol 65.9 mg, Fat 24.6 g, Fiber 9.8 g, Protein 36.9 g, SaturatedFat 4.7 g, Sodium 783 mg, Sugar 16.2 g

GLUTEN-FREE ASIAN CHICKEN STIR FRY

Gluten-Free Asian Chicken Stir Fry image

Looking for an easy Asian dinner using peas? Then try this hearty chicken stir-fry that's served with rice - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
3 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
2 medium carrots, cut into 1/4-inch diagonal slices (about 1 cup)
3/4 cup gluten-free reduced-sodium chicken broth
2 tablespoons gluten-free low-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 cups frozen sugar snap peas
1 cup thin red bell pepper strips (2x1/4x1/4 inch)
1 tablespoon cornstarch
Hot cooked brown rice, if desired

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown.
Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice.

Nutrition Facts : Calories 207.4, Carbohydrate 9.8 g, Cholesterol 82.8 mg, Fiber 2.2 g, Protein 28.4 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 464.3 mg, Sugar 3.7 g

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!

Tips:

To save time, use pre-cooked chicken or shrimp.
For a vegetarian version, use tofu or tempeh instead of chicken.
Feel free to add other vegetables to the stir-fry, such as broccoli, carrots, or bell peppers.
If you don't have fish sauce, you can use soy sauce or tamari instead.
Serve the salad warm or cold, depending on your preference.

Conclusion:

This gluten-free stir-fried Thai chicken salad is a delicious and healthy dish that is perfect for a quick and easy lunch or dinner. The salad is packed with protein, vegetables, and healthy fats, and it is also low in calories and carbohydrates. If you are looking for a tasty and nutritious gluten-free meal, this salad is a great option.