Gluten Free Dairy Free Thai Peanut Salad - Lunch Version

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Gluten Free Dairy Free Thai Peanut Salad - Lunch Version

Lisa
The Cook
4 Servings
14 Ingredients
1 Comments
Toothsome quinoa, fresh coleslaw mix and tender chicken are stir fried in a spicy Thai inspired sauce in this Thai Peanut Salad. With your skillet at the ready you can prepare this gluten and dairy free lunch in no time.
4 Servings
14 Ingredients
1 Comments

Ingredients

  • ¼ cups Soy Sauce, Gluten Free
  • ¼ cups Rice Vinegar
  • 2 tablespoons Water
  • 1 tablespoon Honey
  • 1 tablespoon Peanut Butter, Natural
  • 2 teaspoons Cayenne Pepper Sauce
  • 2 cups cook Quinoa, Red
  • 1 ½ cups cook and shred Chicken, Boneless Breasts
  • 2 teaspoons Coconut Oil
  • 1 ½ cups Coleslaw (Shredded Cabbage)
  • ½ cups Peas, Frozen
  • ¼ cups slice Green Onion (Scallion)
  • ½ teaspoons Sesame Oil
  • ½ cups chop Peanuts

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a microwave safe bowl, combine soy sauce, rice vinegar, water, honey, peanut butter and hot chili sauce, whisking until combined.
  2. Microwave for 30 seconds, whisking to ensure all ingredients are combined.
  3. In a large skillet over medium heat, melt coconut oil.
  4. Add the coleslaw mix, peas, and green onions to the skillet and stir fry.
  5. Add sesame oil, chicken, quinoa and the half sauce to the skillet and cook until warmed through.
  6. Add remaining sauce and peanuts, stirring until combined.
  7. Remove from heat and allow to cool completely.
  8. Divide between indicated number of quart freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat for 60 seconds in microwave or enjoy cold if preferred!

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a microwave safe bowl, combine soy sauce, rice vinegar, water, honey, peanut butter and hot chili sauce, whisking until combined.
  2. Microwave for 30 seconds, whisking to ensure all ingredients are combined.
  3. In a large skillet over medium heat, melt coconut oil.
  4. Add the coleslaw mix, peas, and green onions to the skillet and stir fry.
  5. Add sesame oil, chicken, quinoa and the half the sauce to the skillet and cook until warmed through.
  6. Add remaining sauce and peanuts, stirring until combined.

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