Thai Peanut Chicken Sweet Potato Noodles Recipe

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.

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