• ANCHOR Kitchen

Pad Thai Chicken Bowls

INGREDIENTS 1 tbsp olive or coconut oil 1 small yellow onion, diced 4 chicken breasts 4 zucchinis, spiralized or cut into matchsticks 1 package Carrot matchsticks 1/2 red cabbage, thinly chopped 2-3 scallions, sliced 1/4 cup chopped peanuts 1/3 cup finely chopped cilantro Pad Thai Sauce 1/4 cup tamarind paste 1 tbsp low-sodium soy sauce or tamari 1 tbsp peanut butter 2 cloves garlic minced 2 tsp fish sauce 2 tsp lime juice

INSTRUCTIONS Whisk ingredients for Pad Thai sauce together in a medium-sized glass bowl. Heat olive oil on med-high heat. Add onions, sautéing for 2-3 min until softened. Add chicken and 3/4 of the Pad Thai Sauce, stirring to combine and cooking for 8-10 min until chicken is fully cooked. Remove from heat and add zucchini noodles, sautéing for 30 seconds with remaining Pad Thai sauce. Remove from heat immediately, serve with red cabbage, carrots, and garnish with scallions, peanuts and cilantro.

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