Chicken Pad Thai
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.