Chicken Pad ThaiPrint Recipe
1 pound chicken breast
Freshly ground pepper
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons chili garlic sauce
3 tablespoons rice wine vinegar
2 tablespoons low sodium soy sauce
1 tablespoon peanut butter
1/4 cup water
1 medium zucchini, spiralized (about 1 cup)
2 medium carrots, spiralized (about 1 cup)
1 cup cooked pad Thai stir-fry noodles
1 cup bean sprouts
1 cup thinly slice cabbage
1 lime, quartered
1/4 cup unsalted peanuts, crushed
2 tablespoons chopped cilantro
- 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, 12 grams total fat, 2 grams saturated fat, 60 milligrams cholesterol, 792 milligrams sodium, 22 grams carbohydrate, 4 grams fiber, 9 grams sugar, 27 grams protein, 109% vitamin A, 46% vitamin C, 7% calcium, 10% iron