- 1/4 cup all natural creamy peanut butter (substitute with an alternative nut butter)
- 2 Tbsp soy sauce
- 1/2 tsp ground ginger
- 1 garlic clove (finely minced)
- 1-2 Tbsp Sriracha sauce
- 1/2 Tbsp honey
- 1 tsp sesame oil
- 3/4 cup unsweetened almond or coconut milk (from the carton, not the can)
- 1 package sweet potato noodles (available at Whole Foods)
- 3 medium sweet potatoes (peeled)
- 1 Tbsp sesame oil, divided
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 2.5 cups broccoli florets
- 1 large red bell pepper (sliced thinly)
- Optional: green onion, chopped peanuts, and cilantro for garnish
1. In a medium bowl, whisk together all the sauce ingredients (peanut butter, soy sauce, ginger, garlic, Sriracha, honey, sesame oil, and almond/coconut milk) until smooth. Set aside.
2. If not using prepared sweet potato noodles, cut the ends off of the sweet potato and then use a spiralizer to create the noodles. Set them aside.
3. Season the chicken with salt and pepper. Heat 1/2 Tbsp of sesame oil in a large skillet or saucepan over medium-high heat. When oil is hot, add chicken pieces and cook for 4-6 minutes, or until no longer pink. Remove cooked chicken and transfer to a bowl.
4. Add the other 1/2 Tbsp of sesame oil, broccoli florets, and red pepper strips to the skillet on medium-high heat. Cook for 2 minutes, then add in sweet potato noodles and cook for 1-2 minutes longer. Add in the peanut sauce and chicken. Stir until everything is coated in sauce and reduce heat to medium-low. Cook for another few minutes until sweet potato noodles are al dente. Garnish with green onions, chopped peanuts, and cilantro if desired.
Lisa Mullin is a Certified Holistic Nutritionist whose passion is helping others eat for optimal health, weight, and wellness. Contact Lisa at email@example.com or Like & Follow her Health and Wellness page on Facebook that shares nutrition, fitness, and health tips, as well as nutritious recipes at Facebook.com/lbmullin1.