Chicken Pad Thai

Pat the chicken dry with a paper towel. Place in a large bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. Heat olive oil in large non-stick skillet over medium high heat and once the oil is hot, add the coated chicken in an even layer (tapping off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits in the pan, transfer to a plate. Set aside and keep warm.

In small bowl, whisk together, honey, chili garlic sauce, rice vinegar, soy sauce, peanut butter, and water to make sauce. Add a little more oil to the pan and once hot, add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook. Add zucchini, carrots, pre-cooked rice noodles, and chicken back to the pan, pour sauce over and toss to coat. Toss in bean sprouts and cabbage: Cook 2 to 3 minutes more. Serve with lime wedge, crushed peanuts and cilantro.