Chicken Pad Thai
Super easy
Cheap
| Category: | Main Dishes |
Ingredients
Pad Thai
| 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 |
Chicken Pad Thai Directions
- 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
