Easy Chicken Pad Thai with Peanut Sauce

Ingredients

6-8 servings

• 8 thinly sliced chicken breasts
• 2 ½ cups Thai peanut sauce ( ½ cup for garnish)
• ¼ cup low-sodium soy sauce
• 2 cups matchstick carrots
• 2 cups raw broccoli florets
• 2 cups yellow zucchini, sliced
• ½ cup chives, chopped
• garlic powder, to taste
• onion powder, to taste
• salt, to taste
• pepper, to taste
• 1 box brown rice Pad Thai noodles
• olive oil for sautéing

Directions

1. In a bowl, combine 1 cup Thai peanut sauce and soy sauce. Add sliced chicken breasts, cover and marinate in the refrigerator for at least 2 hours (or overnight for best flavor).
2. In a large sauté pan, heat olive oil over medium heat.
3. Add matchstick carrots, broccoli florets, and yellow zucchini, along with ½ cup Thai peanut sauce.
4. Season with garlic powder, onion powder, salt, and pepper. Sauté until the vegetables are tender, about 10-12 minutes.
5. Cook the brown rice Pad Thai noodles according to package directions. Once cooked, transfer them to a bowl of cold water to prevent sticking.
6. Preheat the grill to 400°F. Grill the chicken for 3-5 minutes on each side until cooked through. Let the chicken rest for 5 minutes before slicing.
7. Drain the noodles and place them back in the pot. Add ½ cup Thai peanut sauce and toss to combine. Warm on low heat.
8. In serving bowls, layer the noodles, sautéed vegetables, and sliced chicken. Drizzle with remaining ½ cup Thai peanut sauce. Enjoy!
9. Options: try other vegetables like bell peppers or snap peas, for some heat, incorporate crushed red pepper flakes or a drizzle of sriracha, or top with crushed peanuts for added crunch.