Chicken Pad Thai
Ingredients
1 lb chicken breast
freshly ground pepper
1 tbsp olive oil
1 tbsp honey
2 tsp chili garlic sauce
3 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
1 tbsp peanut butter
1/4 cup water
1 medium zucchini, spiralized, about 1 cup
2 medium carrots, spiralized, about 1 cup
1 cup pad thai stir-fry noodles, cooked
1 cup bean sprouts
1 cup cabbage, thinly slicied
1 lime, quartered
1/4 cup unsalted peanuts, crushed
2 tbsp cilantro, chopped
Instructions
Season chicken with pepper. Heat olive oil in large non-stick skillet over medium high heat and cook chicken until fully cooked and juices are clear. Remove chicken from pan and allow to rest for 5 minutes before slicing.
In small bowl, whisk together, honey, chili garlic sauce, rice vinegar, soy sauce, peanut butter, and water to make sauce.
Add zucchini, carrots, pre-cooked rice noodles, and chicken to the pan, pour sauce over and toss to coat. Toss in bean sprouts and cabbage: Serve with lime wedge, crushed peanuts and cilantro.
Nutrition Facts
(per serving)
295 calories, 12g total fat, 2g saturated fat 60mg cholesterol, 792mg sodium, 22g carbohydrate, 4g fiber, 9g sugar, 27g protein, 109% vitamin A, 46% vitamin C, 7% calcium, 10% iron