Chicken Pad Thai

Peanuts are a low glycemic index food. Their slow digestion causes sugar to gradually be released into the blood, which can have positive effects on blood sugar control.

Substituting plant-based proteins like peanuts for animal proteins and low-quality carbohydrates can reduce diabetes risk by up to 21-percent.

This recipe is also a good source of Vitamin A (109%), Vitamin C (47%), iron (10%) and calcium (7%).

Ingredients

• 1 pound chicken breast
• 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 medium zucchini, spiralized (about 1 cup)
• 2 medium carrots, spiralized (about 1 cup)
• 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
  

Directions

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 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.
   

Source: GApeanuts