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Chicken Pad Thai
makes 4 servings

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. 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.