Keto Chicken Pad Thai
Ingredients
- ⅛ teaspoon ground ginger
- ⅛ teaspoon garlic powder
- ⅛ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 2 pounds free-range chicken tenders
- 2 tablespoons peanut oil
- 3 large free-range eggs, lightly beaten
- ⅓ cup organic chicken broth
- 3 tablespoons peanut butter
- 2 tablespoons tamari
- 1 tablespoon rice vinegar
- ½ cup chopped scallion
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 4 zucchini, spiralized
- ½ cup bean sprouts
- ½ cup crushed peanuts, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- In a medium bowl, mix the ginger, garlic powder, salt, and black pepper. Add the chicken tenders and toss until coated.
- In a medium skillet, heat the peanut oil over medium-high heat. When the oil is hot, add the chicken tenders and cook, turning once, until cooked through, about 3 minutes. Remove the chicken from the skillet and cut into ¼-inch-thick slices. Set aside.
- Add the eggs to the skillet and scramble them for about 1 minute. Remove the scrambled eggs from the skillet and set aside.
- Reduce the heat under the skillet to medium-low and add the chicken broth, peanut butter, tamari, vinegar, scallion, garlic, and red pepper flakes. Stir well and cook for 3 minutes.
- Add the chicken slices, zucchini noodles, scrambled eggs, and sprouts to the skillet. Toss to coat with the sauce, and cook for about 1 minute.
- Serve the pad thai garnished with the peanuts and lime wedges.
Nutrition
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