CHICKEN PAD THAI
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
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
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