OMG! Veggie & Chicken Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Sauce;2 tbsp. peanut butter2 tbsp. oyster sauce2 tsp. soy sauce2 tsp. vinegar2 tsp. stevia sweetener2 cloves finely minced and mashed garlic1 tbsp. Sriracha or hot sauce2 tsp. toasted sesame oil2 chicken bullion cubes1 tbsp. Olive oil16 oz. Boneless, skinless chicken breast1/2 cup water2 medium onions2 large carrots1/2 Head cabbage (about 4 cups)1 cup celery diced1 cup cilantro, chopped1/4 c. peanuts, roughly chopped and toasted
Mix sauce ingredients and set aside.
Heat a large pan over medium-high heat. Butterfly or pound chicken breasts to about 1/2". Pat dry, salt and pepper both sides (optional). Spray or brush the hot pan with 1 tsp. olive oil. Place chicken one at a time in the pan and cook about 6 minutes each side, or until golden. Cook remaining breasts the same way. After the last breast, deglaze pan with water. scraping the caramelized drippings from the bottom of the pan and pour over chicken. Slice into small bite-size pieces. set aside.
Slice the cabbage into long strips about 1/8 to 1/4" thick. Cut carrot lengthwise into long matchstick-like julienned pieces. Slice onion in half lengthwise and into slivers.
Reheat pan over high heat and add another coating of oil. Quickly add onions, cabbage and carrots in small batches at a time and stir-fry until just barely under cooked. Turn off heat. Add chicken, sauce and cilantro (reserving 1 tbsp. for garnish if desired). Toss to coat well. Serve and top with cilantro and toasted, chopped peanuts.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user HANNAZEE.
Heat a large pan over medium-high heat. Butterfly or pound chicken breasts to about 1/2". Pat dry, salt and pepper both sides (optional). Spray or brush the hot pan with 1 tsp. olive oil. Place chicken one at a time in the pan and cook about 6 minutes each side, or until golden. Cook remaining breasts the same way. After the last breast, deglaze pan with water. scraping the caramelized drippings from the bottom of the pan and pour over chicken. Slice into small bite-size pieces. set aside.
Slice the cabbage into long strips about 1/8 to 1/4" thick. Cut carrot lengthwise into long matchstick-like julienned pieces. Slice onion in half lengthwise and into slivers.
Reheat pan over high heat and add another coating of oil. Quickly add onions, cabbage and carrots in small batches at a time and stir-fry until just barely under cooked. Turn off heat. Add chicken, sauce and cilantro (reserving 1 tbsp. for garnish if desired). Toss to coat well. Serve and top with cilantro and toasted, chopped peanuts.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user HANNAZEE.
Nutritional Info Amount Per Serving
- Calories: 279.4
- Total Fat: 12.4 g
- Cholesterol: 70.2 mg
- Sodium: 646.0 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 3.4 g
- Protein: 29.0 g
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