30-minute Spicy Thai Peanut Chicken & Special Potato Noodle Stir Fry
Let me expose you to my new favorite dinner. I’m certain it’s the best because I couldn’t stop slurping the peanut butter coated sweet potato noodles away from my bowl. I licked that dish clean like you wouldn’t believe.
You know there’s no stopping me with regards to that PB.
And ummm yes this supper is everything I’ve been dreaming about in my 26 many years of life. Nice POTATO NOODLES WITHIN A SPICY THAI PEANUT SAUCE. Inform me, how delicious will that audio? While I could explain it to you (in amazing adjectives), however the only real method to see this phenomenal flavor is to try it yourself.
And did I mention you could have this gorgeous, healthy supper on your table in less than thirty minutes? YASSSSSS.
So, let’s discuss a couple of things then we can get cookin’.
First of all I used Simply BARE Organic Boneless Skinless Chicken Breasts , which for me, are among the better available. If you beloved this report and you would like to receive far more information relating to stuffed zucchini boats with sausage kindly pay a visit to our site. The chicken can be USDA-certified organic rather than treated with antibiotics; they are by far the best because they’re also hand-trimmed, this means I have less prep work to do. You can find out about their organic poultry products here
Next up, you’re probably wondering about the special potato noodles. To create the ‘noodles’, all I used was this spiralizer I purchased off Amazon. Unless you own a spiralizer yet, you should certainly think about purchasing one; it’s a terrific way to enjoy more veggies and create beautiful, lower carb foods!
And lastly, the peanut sauce. It’s just a little spin off of my Thai peanut sauce which was originally used in this all period AK favorite quinoa salad I added just a little sriracha and an almond coconut dairy blend to make it both spicy and saucy.
WHEN I took my first bite I ascended to heaven. Yes, it was that great. And I experienced better still than it had been healthy and packed with great fats, fibers and plenty of proteins (36g!). Do not question me when I state that YOU NEED TO GET THIS TO! Slurp those noodles up, my peanut butter enthusiasts.
If you get this to, make sure to let me know by tagging #ambitiouskitchen on Instagram. I love seeing your masterpieces!
2 tablespoons gluten free of charge soy sauce
1/2 teaspoon surface ginger
1 garlic clove, finely minced
1-2 tablespoons sriracha sauce, based on how spicy you prefer things
1/2 tablespoon honey
1 teaspoon sesame oil
3/4 cup unsweetened almond or coconut milk through the carton (not the can)
FOR THE STIR FRY:
3 medium lovely potatoes, peeled
1 tablespoon sesame oil, divided
1 pound Organic Just BARE Boneless Skinless Chicken Breasts, trim into 1 inches pieces
2 1/2 cups broccoli florets
1 huge red bell pepper, sliced up into thin strips
For garnish: green onions, chopped peanuts, and cilantro, if desired
Make the sauce: In a medium dish 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 use your spiralizer to spiralize it; if you don’t have a spiralizer you should use a julienne peeler to help make the noodles. Established 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 moderate high temperature. Once oil is definitely hot, add chicken pieces and make for 4-6 mins or until no more pink. Once cooked through, remove poultry and transfer to some bowl.
Add in another 1/2 tablespoon of sesame essential oil to the skillet along with broccoli florets and red pepper pieces. Stir-fry for 2 minutes, then add nice potato noodles and prepare for 1-2 mins longer. Next add peanut sauce and chicken; stirring to coating veggies. Reduce heat to medium low and make for another few minutes until lovely potato noodles are al dente. Garnish with green onions, chopped peanuts, and cilantro, if preferred. Serves 4.
Rather than peanut butter, you may use another nut butter such as almond or cashew butter. I would suggest cashew butter.
Tip: soften sweet potatoes 2 min in microwave before spiralizing. Also. Pre-blanch broccoli and lovely potato noodles before sautéing to diminish cooking time
This looks delicious!
Any idea how many pounds of sweet potatoes I need? I bought a bag and they appear on the tiny size.
I can’t wait to create this for supper this week!