Chicken Pad Thai
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 sliced cabbage
1 lime, quartered
1/4 cup unsalted peanuts, crushed
2 tablespoons chopped cilantro
1. 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.
2. In small bowl, whisk together, honey, chili garlic sauce, rice vinegar, soy sauce, peanut butter and water to make sauce.
3. 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.
Yields: 4 servings
(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