1. Season chicken with pepper. Heat olive oil in large non-stick skillet over medium high heat and cook chicken until fully cooked and juices are clear. Remove chicken from pan and allow to rest for 5 minutes before slicing. 2. In small bowl, whisk together, honey, chili garlic sauce, rice vinegar, soy sauce, peanut butter, and water to make sauce. 3. Add zucchini, carrots, pre-cooked rice noodles, and chicken to the pan, pour sauce over and toss to coat. Toss in bean sprouts and cabbage: Serve with lime wedge, crushed peanuts and cilantro.
[per serving} 295 calories, 12g total fat, 2g saturated fat 60mg cholesterol, 792mg sodium, 22g carbohydrate, 4g fiber, 9g sugar, 27g protein, 109% vitamin A, 46% vitamin C, 7% calcium, 10% iron