Chicken Pad Thai

Servings: 4

1 pound chicken breast freshly ground pepper, to taste

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 sliced cabbage

1 lime, quartered

1/4 cup unsalted peanuts, crushed

2 tablespoons chopped cilantro

Season chicken with pepper, to taste. In large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear. Remove chicken from pan and allow to rest 5 minutes before slicing.

To make sauce: In small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.

Add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat. Toss in bean sprouts and cabbage. Serve with lime wedge, crushed peanuts and cilantro.