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%).
- 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
- 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 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.
Nutritional Information Per Serving:
Fat: 12 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 792 milligrams
Cholesterol: 60 milligrams
Protein: 27 grams
Carbohydrates: 22 grams
Sugars: 9 grams
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