Noodle-Less Chicken Pad Thai
Directions
- 1In a skillet over medium heat, add a splash of avocado oil and scramble 3 eggs. Set aside.
- 2Add another splash of avocado oil to the skillet and add 1 pound of cubed chicken breast. Season with sea salt and cook for 4-5 minutes.
- 3Add the thinly sliced red pepper and yellow onion, 1 bag of power slaw or broccoli slaw, 1 cup of shredded carrots, and the minced garlic to the skillet.
- 4Stir every couple of minutes until the vegetables are cooked down (about 10-12 minutes total).
- 5Make the sauce by whisking together 1/4 cup of peanut butter, 1/4 cup of coconut aminos, 2 tablespoons of rice vinegar, 1 tablespoon of toasted sesame oil, the juice from 3/4 of a lime, and 1/2 teaspoon of red pepper flakes.
- 6Roughly chop 5-6 green onions and add them to the skillet along with the scrambled eggs and sauce.
- 7Stir until everything is well coated.
- 8Serve with cilantro, sesame seeds, and a lime wedge.
Ingredients
- 2 splashes avocado oil
- 3 eggs
- 1 pound cubed chicken breast
- 1 pinch sea salt
- 1 red pepper
- 1 large yellow onion
- 1 bag bag of power slaw or broccoli slaw
- 1 cup shredded carrots
- 4 cloves garlic
- 0.25 cup peanut butter
- 0.25 cup coconut aminos
- 2 tbsps rice vinegar
- 1 tbsp toasted sesame oil
- 0.75 lime lime juice
- 0.5 tsp red pepper flakes
- 5 green onions
- 1 handful cilantro
- 1 handful sesame seeds
Equipment
skilletknifecutting boardmeasuring cupwhiskwooden spoontongs
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