Thai Peanut Chicken & Spiralized Sweet Potato Noodles Stir Fry

Calories: 398 | C32g | F11g | P39g
*Serves 4

INGREDIENTS:

FOR THE SAUCE:

• 20g PB2

• 2 tablespoons liquid aminos

• 1/2 teaspoon ground ginger

• 1 garlic clove, finely minced

• 1-2 tablespoons Sriracha or hot sauce

• 1/2 tablespoon honey

• water for desired consistency (if you want the sauce thicker like a paste, use only a small amount)

• salt & pepper

FOR THE STIR FRY:

• 400g sweet potatoes, peeled

• 800g chicken breast, boneless & skinless

• 200g broccoli florets

• 150g green bell pepper, sliced into thin strips

• 50g onion, diced

FOR GARNISH:

• green onions, chopped peanuts, and sesame seeds

INSTRUCTIONS:

1. In a small bowl stir together the PB2, liquid aminos, ginger, garlic, sriracha/hot sauce, honey and water until you reach your desired consistency. If you want it smooth like a sauce, add more water. If you like it more like a paste, add a small drop or two of water and then set aside.

2. Cut the ends off of the sweet potato and then using a spiralizer, prepare into noodles. If you don’t have a spiralizer you can simply grate it or use a julienne peeler! Set noodles aside.

3.  Slice chicken breast into thin tenderloins and season with salt and pepper.

4. Spray a large pan with coconut oil or sesame oil (oil of choice) and heat to medium/high.

5. Add chicken and cook until they change color.

6. Once cooked through, add in broccoli, green pepper strips and onion.

7. Stir-fry until heated before adding in the sweet potato noodles.

8. Cook for 1-2 minutes longer before adding in prepared peanut sauce.

9. Stir to coat evenly.

10. Reduce heat and simmer for another few minutes until sweet potato noodles are al dente.

11. Garnish with green onions, chopped peanuts, and sesame seeds.