recipeName: chicken pad thai
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
steps: 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.
NER: chicken breasts pepper olive oil honey chili garlic sauce rice wine vinegar soy sauce peanut butter water pad thai noodles zucchini carrots bean sprouts cabbage lime peanuts cilantro