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Ingredients
- 1 lb chicken breast
- Dash freshly ground pepper to taste
- 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 spiraled (approx. 1 cup)
- 2 medium carrots spiraled (approx. 1 cup)
- 1 cup Pad Thai stir-fry noodles cooked
- 1 cup bean sprouts
- 1 cup cabbage thinly sliced
- 1 lime quartered
- 1/4 cup unsalted peanuts crushed
- 2 Tbsp cilantro chopped
Ingredients
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Instructions
- Season chicken with pepper, to taste.
- In a large nonstick skillet over medium-high heat, heat olive oil; cook chicken until fully cooked and juices are clear.
- Remove chicken from pan, allow to rest 5 minutes before slicing.
- In small bowl, whisk together honey, garlic sauce, vinegar, soy sauce, peanut butter, and water.
- Add zucchini, carrots, 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.
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