CHICKEN PAD THAI

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CHICKEN PAD THAI

 

Chicken Pad Thai

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.

Notes

Recipe by Kristina LaRue, RD, CSSD
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