Best 2 Gluten Free Stir Fried Thai Chicken Salad Recipes

Calling all Thai food lovers and those seeking a gluten-free culinary adventure! Embark on a delightful journey to create a vibrant and flavorful Gluten-Free Stir-Fried Thai Chicken Salad with our comprehensive recipe guide. This delectable dish combines the authentic taste of Thailand with the convenience of gluten-free ingredients, making it a perfect choice for those with dietary restrictions or those looking for a healthier alternative.

Our recipe collection includes three variations to suit your preferences and dietary needs. The Classic Gluten-Free Stir-Fried Thai Chicken Salad is a well-balanced combination of sweet, sour, and savory flavors, featuring tender chicken, crunchy vegetables, and a zesty dressing. For a vegan option, the Tofu Stir-Fried Thai Salad offers a protein-rich alternative with the same explosion of flavors. And for those who prefer a low-carb option, the Gai Yang Nam Tok (Grilled Chicken Salad) provides a satisfying and healthy meal.

All three recipes are easy to follow and can be tailored to your spice level. The detailed instructions and vibrant photographs guide you through each step of the cooking process, ensuring success even for beginners. Whether you're a seasoned cook or just starting your culinary journey, this recipe guide will empower you to create a delicious and authentic Thai salad that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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 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.

Tips:

Mise en Place: Before you start cooking, ensure all your ingredients are prepped, measured, and ready to go. This will make the cooking process smoother and quicker.
Use Fresh Ingredients: Fresh ingredients will elevate the flavor of your dish. Choose crisp vegetables, succulent chicken, and aromatic herbs for the best results.
Don't Overcrowd the Pan: When stir-frying, it's essential not to overcrowd the pan. This will prevent the ingredients from cooking evenly and becoming soggy.
Cook in Batches: If you have a large amount of ingredients to stir-fry, cook them in batches. This will ensure that they cook properly and don't become overcrowded.
Use High Heat: Stir-frying requires high heat to create that characteristic wok hei or "breath of the wok." Ensure your wok or pan is adequately heated before adding the ingredients.
Toss and Stir: Use a spatula or tongs to toss and stir the ingredients continuously while stir-frying. This will prevent them from sticking to the pan and ensure even cooking.
Season to Taste: Adjust the seasonings to your preference. Taste the dish and add more fish sauce, lime juice, or chili flakes as desired.
Garnish Before Serving: Before serving, garnish the dish with fresh cilantro, chopped peanuts, or a wedge of lime. This will add a pop of color and flavor.

Conclusion:

This gluten-free stir-fried Thai chicken salad is a delightful blend of textures, flavors, and colors. The tender chicken, crisp vegetables, and aromatic herbs combine to create a satisfying dish that is perfect for a light lunch or dinner. It's also an excellent option for those with gluten sensitivities or celiac disease. With careful selection of ingredients and attention to cooking techniques, you can easily create a delicious and healthy gluten-free version of this classic Thai dish. So, gather your ingredients, heat up your wok, and embark on a culinary journey to the vibrant streets of Thailand.