Name: Chicken Pad Thai
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 pound chicken breast; Freshly ground pepper; 1 tablespoon olive oil; 1 tablespoon honey; 2 tablespoons chili garlic sauce; 3 tablespoons rice wine vinegar; 2 tablespoons low sodium soy sauce; 1 tablespoon creamy peanut butter; 1/4 cup water; 1 medium zucchini (spiralized); 2 medium carrots (spiralized); 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

Chicken Pad Thai

Print Recipe

Prep Time 20 mins

Cook Time 20 mins

Servings 4 people

Ingredients

1 pound chicken breast
Freshly ground pepper
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons chili garlic sauce
3 tablespoons rice wine vinegar
2 tablespoons low sodium soy sauce
1 tablespoon creamy peanut butter
1/4 cup water
1 medium zucchini spiralized
2 medium carrots spiralized
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

Instructions

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.