02
Apr

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

Let me introduce you to my new favorite dinner. I’m certain it’s my favorite because I couldn’t stop slurping the peanut butter covered sweet potato noodles away from my dish. I licked that bowl clean like you wouldn’t believe.

You know there’s no stopping me when it comes to that PB.

And ummm yes this dinner is everything I am dreaming about in my own 26 many years of existence. Nice POTATO NOODLES INSIDE A SPICY THAI PEANUT SAUCE. Inform me, how delicious will that audio? While I possibly could explain it for you (in amazing adjectives), however the only real method to see this phenomenal flavor is to check it out yourself.

And did I mention that you can have this gorgeous, healthy dinner on your table in under 30 minutes? YASSSSSS.

So, let’s chat about a couple of things then we can get cookin’.

To begin with I used Just BARE Organic Boneless Skinless Chicken Breasts , which in my opinion, are among the better available. The chicken is usually USDA-certified organic rather than treated with antibiotics; they’re by far my favorite because they’re also hand-trimmed, this means I have much less prep work to do. You can learn more about their organic chicken products here

Next up, you’re most likely wondering concerning the lovely potato noodles. To create the ‘noodles’, all I utilized was this spiralizer I bought off Amazon. If you don’t personal a spiralizer however, you should definitely consider purchasing one; it’s a great way to enjoy more vegetables and create gorgeous, lower carb meals!

And finally, the peanut sauce. It’s just a little spin off of my Thai peanut sauce which was originally found in this all period AK favorite quinoa salad I added just a little sriracha and an almond coconut dairy blend to make it both spicy and saucy.

After I took my first bite I ascended to heaven. Yes, it was that good. And I experienced even better than it was healthy and packed with good fats, fiber and a lot of protein (36g!). Do not doubt me when I say you’ll want to MAKE THIS! Slurp those noodles up, my peanut butter enthusiasts.

If you make this, be sure to let me understand by tagging #ambitiouskitchen on Instagram. I love seeing your creations!

Calories: 400

Fat: 15.3g

Sugars: 33.7g

Sugar: 12.5g

Dietary fiber: 6.9g

Proteins: 34.3g

Prep period:

10 mins

Cook time:

20 mins

Total period:

30 mins

Ingredients

2 tablespoons gluten free of charge soy sauce

1/2 teaspoon floor ginger

1 garlic clove clove, finely minced

1-2 tablespoons sriracha sauce, based on how spicy you prefer things

1/2 tablespoon honey

1 teaspoon sesame oil

3/4 cup unsweetened almond or coconut milk through the carton (not the can)

FOR THE STIR FRY:

3 medium nice potatoes, peeled

1 tablespoon sesame essential oil, divided

1 pound Organic Just BARE Boneless Skinless Poultry Breasts, cut into 1 inch pieces

2 1/2 cups broccoli florets

1 huge red bell pepper, sliced up into thin strips

For garnish: green onions, chopped peanuts, and cilantro, if desired

Instructions

Make the sauce: In a medium dish whisk together the peanut butter, soy sauce, ginger, garlic, sriracha, honey, sesame oil and almond/coconut milk until smooth. Set aside.

Slice the ends from the sweet potato and use your spiralizer to spiralize it; if you don’t possess a spiralizer you should use a julienne peeler to help make the noodles. Established noodles aside.

Next season the chicken pieces with salt and pepper. Temperature 1/2 tablespoon of sesame essential oil in a big skillet or saucepan over medium high heat. Once oil is usually hot, add chicken pieces and cook for 4-6 mins or until no longer pink. Once cooked through, remove chicken and transfer to a bowl.

Add in another 1/2 tablespoon of sesame essential oil to the skillet along with broccoli florets and crimson pepper pieces. Stir-fry for 2 mins, then add in sugary potato noodles and prepare for 1-2 a few minutes longer. Next add in peanut sauce and poultry; stirring to layer veggies. Reduce heat to moderate low and make for another short while until sugary potato noodles are al dente. Garnish with green onions, cut peanuts, and cilantro, if desired. Serves 4.

Instead of peanut butter, you may use another nut butter such as for example 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 nice potato noodles before sautéing to diminish cooking time

This appears delicious!

Any idea just how many pounds of special potatoes I need? I purchased a bag plus they appear on the tiny size.

I can’t wait to create this for dinner this week!

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