06
Apr

30-tiny Spicy Thai Peanut Chicken breast & Sweet 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 coated lovely potato noodles from my bowl. I licked that dish clean like you wouldn’t believe.

You know there is no stopping me with regards to that PB.

And ummm yes this supper is everything I’ve been dreaming about in my 26 years of existence. SWEET POTATO NOODLES WITHIN A SPICY THAI PEANUT SAUCE. Inform me, how delicious does that sound? While I possibly could describe it for you (in incredible adjectives), but the only real way to see this phenomenal taste is to check it out yourself.

And did I mention you could have this gorgeous, healthy dinner on your table in less than thirty minutes? YASSSSSS.

So, let’s chat about a few things then we are able to get cookin’.

To begin with I used Simply BARE Organic Boneless Skinless Poultry Breasts , which for me, are some of the best on the market. The chicken can be USDA-certified organic and never treated with antibiotics; they are by far the best because they’re also hand-trimmed, this means I have much less prep work to accomplish. You can find out about their organic chicken products here

Next up, you’re most likely wondering about the lovely potato noodles. To create the ‘noodles’, all I utilized was this spiralizer I purchased off Amazon. Unless you own a spiralizer however, you should certainly consider purchasing one; it’s a great way to enjoy more vegetables and create gorgeous, lower carb foods!

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

WHEN I took my first bite I ascended to heaven. Yes, it was that good. And I felt even better than it had been healthy and packed with great fats, fibers and plenty of proteins (36g!). Do not question me when I say you’ll want to GET THIS TO! Slurp those noodles up, my peanut butter enthusiasts.

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

Calories from fat: 400

Fat: 15.3g

Carbohydrates: 33.7g

Glucose: 12.5g

Fibers: 6.9g

Proteins: 34.3g

Prep time:

10 mins

Cook period:

20 mins

Total time:

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, depending on how spicy you like 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 special potatoes, peeled

1 tablespoon sesame essential oil, divided

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

2 1/2 mugs 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 bowl 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 make use of your spiralizer to spiralize it; if you don’t have a spiralizer you can use a julienne peeler to help make the noodles. Set noodles aside.

Following season the poultry pieces with salt and pepper. High temperature 1/2 tablespoon of sesame essential oil in a big skillet or saucepan over medium high temperature. Once oil is certainly hot, add chicken pieces and cook for 4-6 a few minutes or until no more pink. Once prepared through, remove poultry and transfer to some bowl.

Add in another 1/2 tablespoon of sesame oil towards the skillet along with broccoli florets and crimson pepper pieces. Stir-fry for 2 a few minutes, then add in nice potato noodles and prepare for 1-2 a few minutes longer. Next add in peanut sauce and chicken; stirring to coating veggies. Reduce high temperature to medium low and cook for another short while until lovely potato noodles are al dente. Garnish with green onions, chopped peanuts, and cilantro, if desired. Serves 4.

Instead of peanut butter, you may use another nut butter such as almond or cashew butter. I would recommend cashew butter.

Michelle

5 stars!!

Simon

Laura

Tip: soften nice potatoes 2 min in microwave before spiralizing. Also. Pre-blanch broccoli and sugary potato noodles before sautéing to decrease cooking time

This appears delicious!

Any idea how many pounds of sweet potatoes I need? I bought a bag plus they appear on the small size.

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

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