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Ingredients
- 20 g PB2
- 2 tbsp Liquid Aminos
- 1/2 tsp Ground Ginger
- 1 Garlic Clove, Finely Minced
- 1-2 tbsp Sriracha or Hot Sauce
- 1/2 tbsp Honey
- Water For Desired Consistency (if you want the sauce thicker like a paste, use only a small amount)
- Salt & Pepper
- 400 g Sweet Potatoes, Peeled
- 800 g Chicken Breast, Boneless & Skinless
- 200 g Broccoli Florets
- 150 g Green Bell Pepper, Sliced Into Strips
- 50 g Onions, Diced
- For Garnish: Green Onions, Chopped Peanuts and Sesame Seeds
Ingredients
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Instructions
- 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.
- 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.
- Slice chicken breast into thin tenderloins and season with salt and pepper.
- Spray a large pan with coconut oil or sesame oil (oil of choice) and heat to medium/high.
- Add chicken and cook until they change color.
- Once cooked through, add in broccoli, green pepper strips and onion.
- Stir-fry until heated before adding in the sweet potato noodles.
- Cook for 1-2 minutes longer before adding in prepared peanut sauce.
- Stir to coat evenly.
- Reduce heat and simmer for another few minutes until sweet potato noodles are al dente.
- Garnish with green onions, chopped peanuts, and sesame seeds.
Recipe Notes
Calories 398
Carbs 32
Fat 11
Protein 49
Serving 1/4
Quantity 4