Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine dressing ingredients and mix well. in a large bowl, combine vegetables and toss with half the dressing. divide vegetables onto 4 plates. in a non-stick skillet, heat sesame oil over medium heat. add chicken and stir-fry for 3 minutes. add soy sauce, reduce heat and continue stir-frying until the soy sauce is absorbed and the chicken is no longer pink inside. stir in peanuts. top each plate of vegetables with warm chicken and peanuts. drizzle with remaining dressing. serve immediately.

Target recipe: to make the dressing, mix all the ingredients together in a small pot and bring to the boil. remove from the heat and leave to cool or refigerate. remove the chicken from the bones and slice thickly across the grain. put the chicken, onion and tomato in a bowl, drizzle with the dressing and gently toss together. put the lettuce on a serving plate and arrange the chicken salad on top. sprinkle with peanuts to serve. variation: this is a salad where you can interchange chicken for duck, beef, lamb, quail or even prawns to create a lively, fresh tasting dish.