Chicken Pad Thai

1 lb. chopped chicken
Freshly ground pepper
Coarse sea salt
¼ cup cornstarch
1 Tbsp. olive oil
1 Tbsp. honey
2 tsp. chili garlic sauce
3 Tbsp. rice wine vinegar
2 Tbsp. low sodium soy sauce
1 Tbsp. peanut butter
¼ cup water
1 medium zucchini, sliced thin or in a spiral cut (about 1 cup)
2 medium carrots sliced thin or in a spiral cut (about 1 cup)
1 cup pad Thai stir-fry noodles cooked
1 cup bean sprouts (optional)
1 cup cabbage thinly sliced
2 eggs, beaten
1 lime quartered
¼ cup unsalted peanuts crushed
2 Tbsp. cilantro chopped

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.