Easy Chicken Pad Thai with Peanut Sauce

Ingredients

6-8 servings

• 8 thinly sliced chicken breasts
• 2 cups Thai peanut sauce ( ½ cup for garnish)
• ¼ cup low-sodium soy sauce
• 2 cups matchstick carrots
• 2 cups broccoli florets, steamed
• 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 ½ 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 carrots, broccoli, and zucchini. Season with garlic powder, onion powder, salt, and pepper. Sauté until vegetables are tender, about 10-12 minutes.
4. Add ½ cup of peanut sauce to the vegetables, toss, and keep warm.
5. Cook the brown rice Pad Thai noodles according to the package instructions. Once cooked, drain and 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 return them to the pot. Pour in ½ cup of Thai peanut sauce, toss to coat evenly, and keep warm.
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.