Chicken Pad Thai
Ingredients
- 1 (12-oz) pkg gluten free spaghetti
- 1½ lb boneless, skinless chicken breasts, cut into ½ inch pieces
- 1 head bok choy, cut into ½ inch thick slices
- 2 Tbsp sesame oil
- 3 carrots, cut into matchstick pieces
- 3 cloves garlic, minced
- ½ cup gluten free chicken broth
- ¼ cup gluten free soy sauce
- 3 Tbsp natural rice vinegar
- 2 Tbsp Asian chili garlic sauce
Instructions
- Cook pasta according to package directions.
- Meanwhile, cook chicken and bok choy in hot oil in a large, deep skillet over medium-high heat, stirring occasionally, until chicken is browned and done. Stir in carrots and garlic; cook 2 minutes.
- Whisk together broth, soy sauce, vinegar, and chili sauce; add to chicken mixture, and cook 1 minute. Add pasta, and toss.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
336
|
0
|
336
|
| Fat (g) | 8 | 8 | |
| Sat. Fat (g) | 1 | 1 | |
| Protein (g) | 31 | 31 | |
| Carb (g) | 34 | 34 | |
| Fiber (g) | 3 | 3 | |
| T. Sugs (g) | 8 | 8 | |
| A. Sugs (g) | 0 | 0 |
