Healthy Dessert | Spicy Thai Peanut Chicken Sweet Potato Noodle Stir Fry

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Thai peanut chicken sweet potato noodle stir fry packs in lots of nourishing veggies and only takes 30 minutes to make. Easy, healthy and delicious! Great for those doing low carb or grain free/gluten free.

Let me introduce you to my new favorite dinner. I’m certain it’s my favorite because I couldn’t stop slurping the peanut butter coated sweet potato noodles out of my bowl. I licked that bowl clean like you wouldn’t believe.

Hello, hello everyone – I hope you had a wonderful Thanksgiving and are having a great week so far! We had a super holiday scarfing smoked turkey with all the fixin’s at my parents house (so thankful my Wild Rice Stuffing and Garlic-Sage Green Beans were hits at a bunch of your homes!) then spent the rest of the weekend hanging out with Ben’s family while they were in town visiting. Hard to believe both Halloween and Thanksgiving are in the books – next stop, Christmas!

Anyway, speaking of Christmas, the urge to eat baked goods for every meal of the day is very real at the moment as I’ve seen several ginger-molasses and snickerdoodle cookie recipes on social media that I’d straight up arm wrestle Santa for. Can you relate? That, coupled with the fact that Ben keeps bringing home full sized Snickers bars (why oh why do they have to pair so well with a cabernet night cap?!) means I’ve been even more intentional than usual about cooking healthy meals at home so I don’t have to think twice about indulging a little extra over the next month or so.

Spicy Thai Peanut Chicken & Sweet Potato Noodle Stir Fry

Serves: 4 sevings
Serving size: 1/4th of recipe (about 1 heaping cup
Calories: 400
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins

Ingredients:

For The Sauce:

  • 1-2 tablespoons sriracha sauce, depending on how spicy you like things
  • 1/2 tablespoon honey
  • 1 teaspoon sesame oil
  • 3/4 cup unsweetened almond or coconut milk from the carton (or light coconut milk from the can)
  • 1/4 cup all natural creamy peanut butter
  • 2 tablespoons gluten free soy sauce
  • 1/2 teaspoon ground ginger
  • 1 garlic clove, finely minced

For The Stir Fry:
  • 1 pound organic chicken breast, cut into 1 inch pieces
  • 2 1/2 cups broccoli florets
  • 1 large red bell pepper, sliced into thin strips
  • 3 medium sweet potatoes, peeled
  • 1 tablespoon sesame oil, divided

For garnish: green onions, chopped peanuts, and cilantro, if desired

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Instructions:

  1. First, Make the sauce: In a medium bowl whisk together the peanut butter, soy sauce, ginger, garlic, sriracha, honey, sesame oil and almond/coconut milk until smooth. Set aside.
  2. Second, Cut the ends off of the sweet potato and then use your spiralizer to spiralize it; if you don't have a spiralizer you can use a julienne peeler to make the noodles. Set noodles aside.
  3. Next season the chicken pieces with salt and pepper. Heat 1/2 tablespoon of sesame oil in a large skillet or saucepan over medium high heat. Once oil is hot, add chicken pieces and cook for 4-6 minutes or until no longer pink. Once cooked through, remove chicken and transfer to a bowl.
  4. Add in the other 1/2 tablespoon of sesame oil to the skillet along with broccoli florets and red pepper strips. Stir-fry for about 5 minutes until the broccoli is a little tender, then add in sweet potato noodles and cook for 1-2 minutes longer. Next add in peanut sauce and chicken; stirring to coat veggies. Reduce heat to medium low and cook for another few minutes until sweet potato noodles are al dente. Garnish with green onions, chopped peanuts, and cilantro, if desired. Serves 4.

Notes:

  • Instead of peanut butter, you may use another nut butter such as almond or cashew butter. I would recommend cashew butter.


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