Makes 4 servings
Macros:467 cal, fat 23g, carbs 38g, protein 30g, fibre 7g
FOR THE SAUCE:
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
FOR THE STIR FRY:
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.