chicken pad thai

Serves: 4

Ingredients:
4 skinless chicken breasts
freshly ground pepper, to taste
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 cup cooked pad thai stir-fry noodles
1 medium zucchini, spiralized (about 1 cup)
2 medium carrots, spiralized (about 1 cup)
1 cup bean sprouts
1 cup thinly sliced cabbage
1 lime, quartered
1/4 cup unsalted peanuts, crushed
2 tablespoons chopped cilantro

Method:
season chicken with pepper, to taste. in large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear.
remove chicken from pan and allow to rest 5 minutes before slicing.
to make sauce: in a small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
add zucchini, carrots, rice 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.