Description
Healthy Chicken Pad Thai that will wow your weeknight dinner.
Ingredients
Scale
- 2 teaspoons Olive oil or avocado oil (for sautéing)
- 3 large Eggs (whisked)
- 1 pound Chicken breast (cubed)
- 4 cups Broccoli slaw
- 1 cup Shredded red cabbage
- 1 cup Shredded carrots
- 1 medium Red bell pepper (sliced)
- 1 medium Yellow onion (sliced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
- 1/4 cup Almond butter
- 1/4 cup Coconut aminos
- 2 tablespoons Lime juice
- 1/2 teaspoon Crushed red pepper (adjust to taste)
- 1 tablespoon Rice vinegar
- 1 tablespoon Toasted sesame oil
- 1/4 cup Chopped cilantro
- 1/4 cup Dry roasted cashews
- 1/4 cup Sliced green onion
- 2 wedge Lime
- 2 tablespoons Sesame seeds
Instructions
- Place a large skillet over medium heat and add 1 teaspoon of olive or avocado oil. Allow it to warm up before adding the eggs.
- Once the oil is hot, pour in the whisked eggs. Scramble them until they’re cooked through, then gently remove them from the skillet and set aside for later.
- Add remaining 1 teaspoon of oil to the hot skillet. Toss in the cubed chicken and sauté for about 2 minutes, until it’s just starting to brown.
- Stir in the broccoli slaw, red cabbage, carrots, bell pepper, onion, garlic, ginger, sea salt, and black pepper. Cook for 8-12 minutes until the vegetables are tender and the chicken is cooked through.
- In a separate bowl, whisk together the almond butter, coconut aminos, lime juice, crushed red pepper, rice vinegar, and toasted sesame oil until smooth and creamy.
- Once veggies are bright and tender, add the scrambled eggs back in along with the dark green parts of the green onion and the prepared sauce. Stir to combine and heat through for 1-2 minutes.
- Spoon the stir-fry into bowls, garnishing with chopped cilantro, dry roasted cashews, sesame seeds, sliced green onion, and a squeeze of fresh lime juice.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 200 mg
Keywords: Healthy Chicken Pad Thai, stir-fry, gluten free