By Cuisine

Chicken and Hemp Pad Thai Recipe

Name: Chicken and Hemp Pad Thai Recipe
Yield: Yield: 1 Wrap
Ingredients: 1/4 cup Unsalted Peanuts, chopped; 1/4 cup Hemp Hearts; 2 Tbsp. Avocado Oil; 1 Tbsp. Ginger, fresh minced; 1 Tbsp. Garlic, fresh minced; 1 oz. Green Onion, chopped; 6 oz. Tyson® Fully Cooked All Natural* Low Sodium Diced Chicken, Mostly Dark 80 Dark/20 White Meat, 0.5"; 2.5 oz. Brussels Sprouts, shaved, 1 cup; 2.5 oz. Bean Sprouts; 1 large Egg, whisked; 6 oz. Pad Thai Sauce; 1 Tbsp. Toasted Hemp Heart and Peanut Mix; 12 oz. Hemp Noodles or Rice Noodles, cooked; 2 Tbsp. Fish Sauce or Vegan Fish Sauce; 2 Tbsp. Soy Sauce (Tamari can be used as a vegan and gluten-free option); 1 Tbsp. (15g) Tamarind Puree; 1 cup Coconut Milk; 1/2 oz. Garlic, fresh minced; 1 oz. Ginger, fresh minced; 2 Tbsp. (33g) Creamy Peanut Butter or Sun Butter (a non-peanut option); 1/4 tsp. Brown Sugar; 1 tsp. Black Pepper, ground

Yield: 1 Wrap Servings

22 Ingredients

Ingredients

1/4 cup Unsalted Peanuts, chopped
1/4 cup Hemp Hearts
2 Tbsp. Avocado Oil
1 Tbsp. Ginger, fresh minced
1 Tbsp. Garlic, fresh minced
1 oz. Green Onion, chopped
6 oz. Tyson® Fully Cooked All Natural* Low Sodium Diced Chicken, Mostly Dark 80 Dark/20 White Meat, 0.5"
2.5 oz. Brussels Sprouts, shaved, 1 cup
2.5 oz. Bean Sprouts
1 large Egg, whisked
6 oz. Pad Thai Sauce
1 Tbsp. Toasted Hemp Heart and Peanut Mix
12 oz. Hemp Noodles or Rice Noodles, cooked

Pad Thai lovers will love this chicken and hemp Pad Thai recipe that gets rave reviews for all its flavors. It features Tyson® Fully Cooked All Natural* Low Sodium Diced Chicken, Mostly Dark 80 Dark/20 White Meat, 0.5" , a delicious blend of fresh herbs and veggies and a hemp heart/peanut mix. It finishes with a sweet and savory Pad Thai sauce that adds more Asian, peanut-y character.

Directions

SStep 1: Place frozen flat packs of Tyson® Fully Cooked All Natural* Low Sodium Diced Chicken, Mostly Dark 80 Dark/20 White Meat, 0.5" on sheet pans to thaw overnight in refrigerator.
Combine the hemp hearts and chopped peanuts on a sheet pan and toast for 6 minutes in a 375°F oven. Stir after 3 minutes, then continue to toast another 3 minutes. Remove from the oven, set aside to cool. Extra can be stored in an airtight container for up to 14 days.
Heat 2 Tbsp. avocado oil in a large wok (or non-stick pan) over high heat.
Add avocado oil, ginger, garlic, and green onion. Cook for 10 seconds until fragrant.
Add chicken and sauté for 1 minute.
Add Brussels sprouts and half of the bean sprouts, and sauté for 1 minute.
Push all the ingredients to one side of the pan and pour the egg on the other side. Scramble using a wooden spoon.
Add the Pad Thai sauce and 1 Tbsp. of toasted hemp heart and peanut mix. Bring to a boil.
Add the noodles and toss all the ingredients together thoroughly.
Divide onto three plates, garnish with remaining bean sprouts and 1 tsp. of toasted hemp heart and peanut mix on each portion. Serve hot.

Pad Thai Sauce

Yield: 1 CUP

Ingredients

2 Tbsp. Fish Sauce or Vegan Fish Sauce
2 Tbsp. Soy Sauce (Tamari can be used as a vegan and gluten-free option)
1 Tbsp. (15g) Tamarind Puree
1 cup Coconut Milk
1/2 oz. Garlic, fresh minced
1 oz. Ginger, fresh minced
2 Tbsp. (33g) Creamy Peanut Butter or Sun Butter (a non-peanut option)
1/4 tsp. Brown Sugar
1 tsp. Black Pepper, ground

Directions

Check the tamarind paste for pits before adding to the blender.
: Combine all the ingredients in a blender and blend for 2 minutes. NOTE: Check the tamarind paste for pits before adding to the blender.
Store refrigerated in an airtight container for up to 5 days.

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