• Karri Anne Cameron

Thai Peanut Chicken & Sweet Potato Noodle Stir Fry

Makes 4 servings

Macros:467 cal, fat 23g, carbs 38g, protein 30g, fibre 7g



1/4 cup natural creamy peanut butter

2 tablespoons 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


3 medium sweet potatoes, peeled OR 1 package spiralized sweet potato noodles

1 tablespoon sesame oil, divided

1 lb Boneless Skinless Chicken Breasts, cut into 1 inch pieces

2 1/2 cups broccoli florets

1 large red bell pepper, sliced into thin strips


Make the sauce: In a medium bowl whisk together the peanut butter, soy sauce, ginger, garlic, sriracha, honey, sesame oil and 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 2 minutes, 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.






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