Ingredients:
For the chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the sweet potato noodles:
- 2 medium sweet potatoes, peeled and spiralized
- 1 tablespoon olive oil
- 1 cup broccoli florets
- ½ cup chopped bell pepper (any color)
For the Thai peanut sauce:
- ¼ cup creamy peanut butter (natural preferred)
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- ½ – 1 teaspoon sriracha (or more depending on spice preference)
- ¼ cup chicken broth or water
Garnishes (optional):
- Chopped peanuts
- Sliced green onions
- Fresh cilantro
Instructions:
- Prepare the sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, sriracha, and chicken broth until smooth. Set aside.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- Cook the vegetables: Add the remaining olive oil to the skillet. Add the sweet potato noodles, broccoli, and bell pepper. Season with salt and pepper. Cook, stirring occasionally for 5-7 minutes or until the sweet potato noodles are tender-crisp.
- Combine and finish: Return the chicken to the skillet along with the prepared peanut sauce. Stir to combine and heat through, about 1-2 minutes.
- Serve: Divide the noodles and chicken mixture among bowls. Garnish with chopped peanuts, green onions, and cilantro (if desired). Enjoy!
Tips:
- Adjust spice level: Increase or decrease the sriracha in the peanut sauce for your desired heat.
- Add more veggies: Feel free to include other vegetables you love, such as carrots, snow peas, or zucchini.
- Make it vegetarian: Substitute the chicken for tofu or chickpeas.
- Store leftovers: The dish can be stored in an airtight container in the refrigerator for up to 3 days.
