Wendy Gray's Thai Peanut Chicken w/Sweet Potato Noodles
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"Wendy Gray's Thai Peanut Chicken w/Sweet Potato Noodles"
Serves 2-3 | Prep Time | Cook Time | Main DishWhy I Love This Recipe
Wendy Gray's Thai Peanut Chicken w/Sweet Potato Noodles
Ingredients You'll Need
Ingredients:
2.5 tablespoons extra virgin olive oil, divided
2 chicken breasts cut into bite size pieces
salt and pepper to taste
2 medium sweet potatoes - peeled and spiralized
2 cups broccoli florets
1/4 cup water
Toppings: chopped peanuts, green onions, chopped cilantro
Thai Peanut Sauce:
2 tablespoons peanut butter
3 tablespoons chicken broth
1.5 tablespoons tamari or soy sauce
1/2 tablespoons rice vinegar
1 teaspoons chili garlic sauce (I use chili paste and garlic)
1 teaspoon sesame oil
1/3 teaspoon ground ginger
1 clove garlic, minced
Directions
Whisk together thai peanut sauce ingredients and set aside.
Add 1/2 tablespoons oil to a large skillet over medium-high heat. Add chicken and season with salt and pepper. Saute until cooked through. Remove chicken and set aside on a plate.
Turn heat down to a little above medium then add remaining 2 tablespoons of oil. Add sweet potato noodles and broccoli, season with salt and pepper, then saute for 5 minutes, stirring occasionally. Add water and then saute until noodles are al dente, another 3-5 minutes if you like the noodles softer.
Add chicken back into the skillet along with the thai peanut sauce and toss until the noodles are well coated and everything is heated through.
Scoop into bowl and serve with toppings.
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