30-minute Spicy Thai Peanut Chicken & Lovely Potato Noodle Stir Fry
Let me introduce you to my new favorite dinner. I’m certain it’s my favorite because I couldn’t end slurping the peanut butter coated special potato noodles away from my dish. I licked that bowl clean like you wouldn’t believe.
You know there is no stopping me when it comes to that PB.
And ummm yes this supper is everything I’ve been dreaming about in my own 26 many years of life. Lovely POTATO NOODLES WITHIN A SPICY THAI PEANUT SAUCE. Inform me, how delicious does that sound? While I could describe it for you (in incredible adjectives), however the only real method to experience this phenomenal taste is to try it yourself.
And did I mention you could have this gorgeous, healthy supper on your table in under thirty minutes? YASSSSSS.
So, let’s discuss a couple of things then we can get cookin’.
To begin with I used Just BARE Organic Boneless Skinless Chicken Breasts , which for me, are some of the best around. The chicken is usually USDA-certified organic rather than treated with antibiotics; they’re by far the best because they’re also hand-trimmed, which means I have much less prep work to accomplish. You can find out about their organic poultry products here
Next up, you’re probably wondering concerning the sweet potato noodles. To create the ‘noodles’, all I used was this spiralizer I bought off Amazon. If you don’t own a spiralizer however, you should definitely think about purchasing one; it’s a terrific way to enjoy more veggies and create gorgeous, lower carb foods!
And lastly, the peanut sauce. It’s just a little spin off of my Thai peanut sauce that was originally used in this all time AK favorite quinoa salad I added just a little sriracha and an almond coconut milk blend to make it both spicy and saucy.
WHEN I took my first bite I ascended to heaven. Yes, it had been that great. And I experienced better still than it had been healthy and filled with great fats, fibers and a lot of protein (36g!). Please don’t doubt me when I say you’ll want to MAKE THIS! Slurp those noodles up, my peanut butter lovers.
If you get this to, make sure to let me know by tagging #ambitiouskitchen on Instagram. I love seeing your creations!
Calories: 400
Body fat: 15.3g
Sugars: 33.7g
Sugar: 12.5g
Dietary fiber: 6.9g
Proteins: 34.3g
Prep time:
10 mins
Cook time:
20 mins
Total time:
30 mins
Ingredients
2 tablespoons gluten free of charge soy sauce
1/2 teaspoon floor ginger
1 garlic 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 in the carton (not the can)
FOR THE STIR FRY:
3 medium sweet potatoes, peeled
1 tablespoon sesame essential oil, divided
1 pound Organic Just BARE Boneless Skinless Chicken Breasts, cut into 1 inches pieces
2 1/2 mugs broccoli florets
1 huge red bell pepper, chopped up into thin strips
For garnish: green onions, chopped peanuts, and cilantro, if desired
Instructions
Make the sauce: Within a medium dish whisk together the peanut butter, soy sauce, ginger, garlic, sriracha, honey, sesame oil and almond/coconut milk until even. Set aside.
Slice the ends from the sweet potato and then use your spiralizer to spiralize it; unless you possess a spiralizer you should use a julienne peeler to help make the noodles. Set noodles aside.
Following season the chicken pieces with salt and pepper. High temperature 1/2 tablespoon of sesame essential oil in a large skillet or saucepan over moderate high heat. Once oil can be hot, add poultry pieces and make for 4-6 mins or until no more pink. Once cooked through, remove poultry and transfer to some bowl.
Add in the other 1/2 tablespoon of sesame oil towards the skillet alongside broccoli florets and red pepper pieces. Stir-fry for 2 a few minutes, then add sweet potato noodles and prepare for 1-2 minutes longer. Next add peanut sauce and poultry; stirring to layer veggies. Reduce high temperature to medium low and cook for another few minutes until sugary potato noodles are al dente. Garnish with green onions, cut peanuts, and cilantro, if desired. Serves 4.
Instead of peanut butter, you might use another nut butter such as almond or cashew butter. I would recommend cashew butter.
Michelle
5 stars!!
Simon
Laura
Suggestion: soften lovely 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 want? I bought a bag plus they seem on the tiny size.
I can’t wait to create this for dinner this week!
In case you have any concerns regarding in which and the way to make use of keto pancake recipe (carolannmarks.com), it is possible to e mail us at our own page.
