Turkey Stir Fry (Gluten-Free)

This recipe comes to us from Donna Hudson.
Dressing:
1/8 teaspoon cayenne (or a hot pepper minced)
3 tablespoons lime or lemon juice (or gluten-free vinegar)
2 tablespoon gluten-free fish sauce (or wheat free soy sauce)
3 tablespoon salad oil
1-2 garlic cloves, crushed or grated
Salad:
1 chicken breast, cooked and shredded (or turkey)
4 cup shredded cabbage
1 carrot, grated
Peanuts for garnish (raw and toasted in a dry cast iron frying pan if possible)
½ cup of finely slivered mint leaves (optional)
½ cup finely slivered coriander leaves (cilantro)

This recipe comes to us from "Carriefaith" in the Open Original Shared Link.
Ingredients:
1 package of plain (non breaded) chicken strips
3-4 cloves of garlic, minced
1 small lemon, juice only
4-5 green onions, diced
1 yellow onion, diced
1 cup of water
1 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
½ cup - 1 cup of VH Sweetn Sour Dip
Directions:
Cook chicken, garlic, onions, water, lemon juice and bouillon until the water is evaporated. Add sauce and cook until the chicken is done. Serve.

Celiac.com 06/18/2013 - I have a special love for tasty, satisfying dishes that come together and clean up easily. I especially like dishes that can be served over rice.
This is a flexible recipe, and you can substitute chicken or pork for shrimp. You can also use sugar snap peas for this recipe. Preparing the mushrooms, peas, ginger, and garlic while the shrimp marinates is a good time saver.
You can usually get the cooking wine at an Asian grocery store, but you can use any dry sherry or cooking wine in a pinch.
Ingredients:
Marinade
2 teaspoons arrowroot, corn starch, or potato starch 1 tablespoon Shaoxing Chinese cooking wine or dry sherry ½ teaspoon salt Stir Fry:
1 pound shrimp, peeled and deveined 2 tablespoon vegetable oil ¼ teaspoon sesame oil 1 t...