Turkey MeatloafKorean Grilled Chicken Breast
Satay chicken is a favorite of mine. In fact, it was a staple dinner of mine growing up. My mum would make boiled white rice topped with either store bought packaged sauce or homemade DIY thick peanut satay sauce made with peanut butter, oil and soy sauce too. So when it came to moving into my own house & recreating the recipe, I knew I had to clean it up a little, especially because nut butter can be so high in calories.
Keeping the original texture and flavorful taste was important to me, but with a few easy swaps, I managed to make that happen. I reduced the sodium count by swapping soy sauce for liquid aminos and subbed peanut butter for PB2/ powdered peanut butter to reduce the fat content and loaded calories.
The best part? You can totally make the sauce ahead of time and store it in your fridge for future meals or meal prep.
Print Recipe Thai Peanut Chicken & Sweet Potato Noodle Stir Fry
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.
Reduce heat and simmer for another few minutes until sweet potato noodles are al dente.
Garnish with green onions, chopped peanuts, and sesame seeds.
Calories 398 | C32g | F11g | P49g
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