CHICKEN PAD THAI

February 28, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: Bean Sprouts, Cabbage, carrots, chicken breasts, CHICKEN PAD THAI, Cooking, Diabetes, Diabetic Gourmet Magazine, Food, Noodles, Peanut butter, Peanuts, recipes, Seasoning, Vegetables, Zucchini

I have a recipe for CHICKEN PAD THAI to pass along. To make this recipe some of the ingredients you’ll be needing are Chicken Breast, Honey, Chili Garlic Sauce, Peanut Butter, Zucchini, Pad Thai Stir-Fry Noodles, Bean Sprouts, Cabbage and more! Another Delicious and Healthy Recipe from the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

CHICKEN PAD THAI
Recipe for Chicken Pad Thai with only 9 grams of carbs per serving from our diabetic Thai recipes area. Includes nutritional info for diabetes meal planning.
Peanuts are a low glycemic index food. Their slow digestion causes sugar to gradually be released into the blood, which can have positive effects on blood sugar control.
Substituting plant-based proteins like peanuts for animal proteins and low-quality carbohydrates can reduce diabetes risk by up to 21-percent.
This recipe is also a good source of Vitamin A (109%), Vitamin C (47%), iron (10%) and calcium (7%).

Ingredients

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

Directions

1 – Season chicken with pepper, to taste. In large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear.
2 – Remove chicken from pan and allow to rest 5 minutes before slicing.
3 – To make sauce: In small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
4 – Add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat.
5 – Toss in bean sprouts and cabbage.
6 – Serve with lime wedge, crushed peanuts and cilantro.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 295
Fat: 12 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 792 miligrams
Cholesterol: 60 miligrams
Protein: 27 grams
Carbohydrates: 22 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipe/chicken-pad-thai