Healthy Chicken Pad Thai (Noodle-free!)

Name: Healthy Chicken Pad Thai (Noodle-free!)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. olive oil or avocado oil; 3 eggs, whisked; 1 – 1 1/4 lb. chicken breast, cubed into 1 inch pieces (may substitute chicken thighs]; 1 (12 oz) bag broccoli slaw; 1 ½ cup shredded red cabbage (may substitute green cabbage); 1 ½ cup shredded carrots; 1 red bell pepper, seeded and sliced; 1 small yellow onion (1 ½ cups, sliced); 6-8 green onion, thinly sliced white/light green parts divide with dark green parts; 4-5 garlic cloves, minced; 2 tsp. fresh ginger (may substitute 1/2 tsp. ground ginger*); Sea salt & black pepper to taste; ¼ cup almond butter (drizzly creamy almond butter works best; may substitute creamy peanut butter); ¼ cup coconut aminos; 3 Tbsp. lime juice; 1/2 tsp. crushed red pepper; 2 Tbsp. rice vinegar; 1 Tbsp. toasted sesame oil; Chopped cilantro; Dry roasted cashews; Sliced green onion; Lime wedges; Sesame seeds

4 servings

portionen

20 minutes

aktive zeit

45 minutes

gesamtzeit

Kochen beginnen

Zutaten

2 tsp. olive oil or avocado oil

3 eggs, whisked

1 – 1 1/4 lb. chicken breast, cubed into 1 inch pieces (may substitute chicken thighs]

1 (12 oz) bag broccoli slaw

1 ½ cup shredded red cabbage (may substitute green cabbage)

1 ½ cup shredded carrots

1 red bell pepper, seeded and sliced

1 small yellow onion (1 ½ cups, sliced)

6-8 green onion, thinly sliced white/light green parts divide with dark green parts

4-5 garlic cloves, minced

2 tsp. fresh ginger (may substitute 1/2 tsp. ground ginger*)

Sea salt & black pepper to taste

¼ cup almond butter (drizzly creamy almond butter works best; may substitute creamy peanut butter)

¼ cup coconut aminos

3 Tbsp. lime juice

1/2 tsp. crushed red pepper

2 Tbsp. rice vinegar

1 Tbsp. toasted sesame oil

Chopped cilantro

Dry roasted cashews

Sliced green onion

Lime wedges

Sesame seeds

Anweisungen

Place a large skillet (at least a 12-inch skillet) over medium heat. Add 1 teaspoon oil (if the skillet is not non-stick, you may need more oil). Once hot, add the whisked eggs and scramble. Remove from the skillet and set aside.

To the skillet, add the additional 1 teaspoon oil as well as the cubed chicken. Sauté for about 2 minutes. Next add the remaining skillet ingredients, except for the dark green parts of green onion. The skillet will be very full until it cooks down. Continue to cook for 8-12 minutes carefully stirring occasionally.

Meanwhile, combine the sauce ingredients and whisk until well combined and smooth.

Once the veggies are tender and cooked down and chicken is cooked through. Add the eggs back to the skillet, the dark green parts of green onion, and the sauce. Stir to combine and allow to cook for another 1-2 minutes or until heated through.

Serve hot topped with cilantro, cashews, sesame seeds, and/or green onion plus a squeeze of fresh lime juice.

Nährwertangaben

Portionsgröße

1/5 of recipe (made with

Kalorien

345

Gesamtfett

16 g

Gesättigtes Fett

3 g

Ungesättigtes Fett

Transfett

Cholesterin

Natrium

350 mg

Gesamtkohlenhydrate

28 g

Ballaststoffe

6 g

Zucker insgesamt

10 g

Eiweiß

30 g