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

Preparation

1. 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.
2. remove chicken from pan and allow to rest 5 minutes before slicing.
3. to make sauce: in a small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
4. add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat.
5. toss in bean sprouts and cabbage.
6. serve with lime wedge, crushed peanuts and cilantro.