Keto Chicken Pad Thai

Keto Chicken Pad Thai 

Ingridents :

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

Method :

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.