30-minute Spicy Thai Peanut Chicken & Nice Potato Noodle Stir Fry
Let me expose you to my new favorite dinner. I believe it’s my favorite because I couldn’t end slurping the peanut butter covered sweet potato noodles from my bowl. I licked that bowl clean as if you wouldn’t believe.
You know there is no stopping me with regards to that PB.
And ummm yes this supper is everything I’ve been dreaming about in my own 26 years of life. SWEET POTATO NOODLES WITHIN A SPICY THAI PEANUT SAUCE. Tell me, how delicious does that audio? While I could describe it to you (in incredible adjectives), but the only real way to experience this phenomenal flavor is to try it yourself.
And did I mention you could have this gorgeous, healthy dinner on your desk in less than thirty minutes? YASSSSSS.
So, let’s chat about a few things then we can get cookin’.
To begin with I used Just BARE Organic Boneless Skinless Poultry Breasts , which for me, are some of the best available. The chicken can be USDA-certified organic and never treated with antibiotics; they are by far the best because they’re also hand-trimmed, which means I have much less prep work to accomplish. You can learn more about their organic poultry products here
Next up, you’re probably wondering about the special potato noodles. To generate the ‘noodles’, all I utilized was this spiralizer I bought off Amazon. If you don’t personal a spiralizer however, you should definitely consider purchasing one; it’s a great way to enjoy more vegetables and create beautiful, lower carb meals!
And finally, the peanut sauce. It’s a little spin from my Thai peanut sauce that was originally found in this all time AK favorite quinoa salad I added a little sriracha and an almond coconut dairy blend to create it both spicy and saucy.
WHEN I took my first bite I ascended to heaven. Yes, it was that good. And I experienced better still than it was healthy and filled with good fats, fibers and plenty of proteins (36g!). Please don’t doubt me when I state you’ll want to GET THIS TO! Slurp those noodles up, my peanut butter enthusiasts.
If you make this, make sure to let me know by tagging #ambitiouskitchen on Instagram. I really like seeing your creations!
2 tablespoons gluten free of charge soy sauce
1/2 teaspoon surface ginger
1 garlic clove clove, finely minced
1-2 tablespoons sriracha sauce, depending on how spicy you prefer things
1/2 tablespoon honey
1 teaspoon sesame oil
3/4 cup unsweetened almond or coconut milk from the carton (not the can)
FOR THE Mix FRY:
3 medium nice potatoes, peeled
1 tablespoon sesame essential oil, divided
1 pound Organic Just BARE Boneless Skinless Chicken Breasts, cut into 1 inch pieces
2 1/2 cups broccoli florets
1 huge red bell pepper, sliced into thin strips
For garnish: green onions, chopped peanuts, and cilantro, if desired
Make the sauce: Inside a medium bowl whisk together the peanut butter, soy sauce, ginger, garlic, sriracha, honey, sesame oil and almond/coconut milk until clean. Set aside.
Cut the ends from the sweet potato and then make use of your spiralizer to spiralize it; if you don’t possess a spiralizer you can use a julienne peeler to make the noodles. Arranged noodles aside.
Next season the poultry pieces with salt and pepper. Warmth 1/2 tablespoon of sesame essential oil in a large skillet or saucepan over medium high heat. Once oil is usually hot, add poultry pieces and make for 4-6 mins or until no longer pink. Once prepared through, remove chicken and transfer to a bowl.
Add in the other 1/2 tablespoon of sesame oil towards the skillet alongside broccoli florets and red pepper whitening strips. Stir-fry for 2 minutes, then add nice potato noodles and prepare for 1-2 moments longer. Next add peanut sauce and poultry; stirring to coat veggies. Reduce warmth to moderate low and make for another few minutes until lovely potato noodles are al dente. Garnish with green onions, cut peanuts, and cilantro, if preferred. Serves 4.
Instead of peanut butter, you may use another nut butter such as for example almond or cashew butter. I would suggest cashew butter.
Suggestion: soften lovely potatoes 2 min in microwave before spiralizing. Also. Pre-blanch broccoli and sugary potato noodles before sautéing to decrease cooking time
This appears delicious!
If you enjoyed this short article and you would such as to obtain even more facts relating to diy stuffed zucchini boats kindly check out our page. Any idea just how many pounds of sugary potatoes I want? I purchased a bag and they seem on the tiny size.
I can’t wait to create this for supper this week!