Chicken Pad Thai Recipe Photo - Diabetic Gourmet Magazine Recipes

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.

Nutritional Information Per Serving:

Calories: 295
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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