Let me introduce you to my new favorite dinner. I’m certain it’s my favorite because I couldn’t stop slurping the peanut butter coated sweet potato noodles out of my bowl. I licked that bowl clean like you wouldn’t believe.
You know there’s no stopping me when it comes to that PB.
And ummm yes this dinner is everything I’ve been dreaming about in my life. SWEET POTATO NOODLES IN A SPICY THAI PEANUT SAUCE.
Tell me, how delicious does that sound? 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 that you can have this gorgeous, healthy dinner on your table in less than 30 minutes? YASSSSSS.
So, let’s chat about ingredients in this spicy thai peanut chicken stir fry before you get cookin’:
First of all I used organic chicken breast, which in my opinion, is what you should be using these days. Just Bare Chicken is one of my favorite brands because they’re also hand-trimmed, which means I have less prep work to do.
Next up, you’re probably wondering about the sweet potato noodles. To create the ‘noodles’, all I used was this spiralizer I purchased off Amazon. If you don’t own a spiralizer yet, you should definitely think about purchasing one; it’s a great way to enjoy more veggies and create beautiful, lower carb meals.
And finally, the peanut sauce. It’s a little spin off of my Thai peanut sauce that was originally used in this all time AK favorite quinoa salad. I added a little sriracha and an almond (or coconut milk) to make it both spicy and saucy.
After I took my first bite I ascended to heaven. Yes, it was that good. And I felt even better than it was healthy and packed with good fats, fiber and plenty of protein (36g!). Please don’t doubt me when I say that YOU NEED TO MAKE THIS!
Slurp those noodles up, my little peanut butter lovers. xo!
If you make this, be sure to let me know by tagging #ambitiouskitchen on Instagram. I love seeing your creations!
See how to make the spicy thai peanut chicken stir fry here:
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30-minute Spicy Thai Peanut Chicken & Sweet Potato Noodle Stir Fry
- For the sauce:
- 1/4 cup all natural creamy peanut butter
- 2 tablespoons gluten free soy sauce
- 1/2 teaspoon ground ginger
- 1 garlic clove, finely minced
- 1-2 tablespoons sriracha sauce, depending on how spicy you like things
- 1/2 tablespoon honey
- 1 teaspoon sesame oil
- 3/4 cup unsweetened almond or coconut milk from the carton (or light coconut milk from the can)
- For the stir fry:
- 3 medium sweet potatoes, peeled
- 1 tablespoon sesame oil, divided
- 1 pound organic chicken breast, cut into 1 inch pieces
- 2 1/2 cups broccoli florets
- 1 large red bell pepper, sliced into thin strips
- For garnish: green onions, chopped peanuts, and cilantro, if desired
- Make the sauce: In a medium bowl whisk together the peanut butter, soy sauce, ginger, garlic, sriracha, honey, sesame oil and almond/coconut milk until smooth. Set aside.
- Cut the ends off of the sweet potato and then use your spiralizer to spiralize it; if you don't have a spiralizer you can use a julienne peeler to make the noodles. Set noodles aside.
- Next season the chicken pieces with salt and pepper. Heat 1/2 tablespoon of sesame oil in a large skillet or saucepan over medium high heat. Once oil is hot, add chicken pieces and cook for 4-6 minutes or until no longer pink. Once cooked through, remove chicken and transfer to a bowl.
Add in the other 1/2 tablespoon of sesame oil to the skillet along with broccoli florets and red pepper strips. Stir-fry for about 5 minutes until the broccoli is a little tender, then add in sweet potato noodles and cook for 1-2 minutes longer.
- Next add in peanut sauce and chicken; stirring to coat veggies. Reduce heat to medium low and cook for another few minutes until sweet potato noodles are al dente. Garnish with green onions, chopped peanuts, and cilantro, if desired. Serves 4.
Instead of peanut butter, you may use another nut butter such as almond or cashew butter. I would recommend cashew butter.