OMG! Veggie & Chicken Pad Thai

Sauce;
2 tbsp. peanut butter
2 tbsp. oyster sauce
2 tsp. soy sauce
2 tsp. vinegar
2 tsp. stevia sweetener
2 cloves finely minced and mashed garlic
1 tbsp. Sriracha or hot sauce
2 tsp. toasted sesame oil
2 chicken bullion cubes

1 tbsp. Olive oil
16 oz. Boneless, skinless chicken breast
1/2 cup water
2 medium onions
2 large carrots
1/2 Head cabbage (about 4 cups)
1 cup celery diced
1 cup cilantro, chopped

1/4 c. peanuts, roughly chopped and toasted

Substitute shrimp or scrambled eggs for the protein if you like.

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.