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spicy thai peanut chicken sweet potato noodle stir fry on a plate with a fork

30-minute Spicy Thai Peanut Chicken & Sweet Potato Noodle Stir Fry

A slightly spicy and addicting Thai peanut sweet potato noodle stir fry with chicken and veggies all on top of gorgeous spiralized sweet potato noodles. Healthy, protein-packed and ready in less than 30 minutes.
Course Dairy Free, Dinner, Gluten Free, Grain Free, Healthy, Thai
Keyword spicy thai peanut chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 sevings
Calories 400 kcal
Author Monique of AmbitiousKitchen.com


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

  5. 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.

Recipe Notes

Instead of peanut butter, you may use another nut butter such as almond or cashew butter. I would recommend cashew butter.

Nutrition Facts
30-minute Spicy Thai Peanut Chicken & Sweet Potato Noodle Stir Fry
Amount Per Serving (1 serving)
Calories 400 Calories from Fat 138
% Daily Value*
Fat 15.3g24%
Carbohydrates 33.7g11%
Fiber 6.9g29%
Sugar 12.5g14%
Protein 34.3g69%
* Percent Daily Values are based on a 2000 calorie diet.