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: preheat oven to 350°f. spread almonds in one layer on ungreased shallow baking pan. bake for 10-15 minutes, stirring occasionally, until golden. set aside. whisk vinegar, sugar, oil and ginger together; refrigerate several hours to allow flavors to blend. in large bowl combine cabbage, lettuce, green onion, cilantro, chicken and toasted almonds. pour dressing over salad just before serving; toss to coat.