Healthy Chicken Pad Thai (Noodle-free!)

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Broccoli

  Raw

  ¾ lb or 340g

• Red cabbage

  Red, raw

  1 ½ cup, shredded or 105g

• Carrots

  Raw

  1 ½ cup grated or 165g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 small or 70g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  2 tsp or 4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Almond butter

  Nuts, plain, without salt added

  ¼ cup or 63g

• Coconut

  Whole Tropical Fruit - Freshdirect

  ¼ cup shredded or 20g

• Lime juice

  Raw

  3 tbsp or 45g

• Red peppers

  Hot chili, raw

  0.01 cup, chopped or diced or 2g

• Rice wine vinegar

  2 tbsp or 30g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Cashews

  Raw, Organic - Sage Valley

  1 oz or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Limes

  Raw

  1 fruit or 67g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

Directions

1. Place a large skillet (at least a 12-inch skillet) over medium heat. Add 1 teaspoon of the cooking fat (if the skillet is not non-stick, you may need more fat). Once hot, add the whisked eggs and scramble. Remove from the skillet and set aside.
2. To the skillet, add the additional 1 teaspoon of cooking fat as well as the cubed chicken. Saute 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.
3. Meanwhile, combine the sauce ingredients and whisk until well combined and smooth.
4. 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.
5. Serve hot topped with cilantro, cashews, sesame seeds, and/or green onion plus a squeeze of fresh lime juice.
6. Recipe by: Stacie Hassing (source: https://therealfooddietitians.com/healthy-chicken-pad-thai/)

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