Chicken Pad Thai

The Record (Troy, NY) - - DINING -

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 stir­fry 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. Nu­tri­tional in­for­ma­tion per serv­ing: 295 calo­ries, 12 g to­tal fat, 2 g sat­u­rated fat, 60 mg choles­terol, 792 mg sodium, 22 g car­bo­hy­drates, 4 g fiber, 9 g sugar, 27 g pro­tein, 109% vi­ta­min a, 46% vi­ta­min C, 7% cal­cium, 10% iron.

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