Gluten-Free Stir Fried Thai Chicken Salad

Sweet-and-Sour Dressing

• 1/4 cup vegetable oil
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes

Chicken Salad

• 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