Hello, hello everyone – I hope you had a wonderful Thanksgiving and are having a great week so far! We had a super holiday scarfing smoked turkey with all the fixin’s at my parents house (so thankful my Wild Rice Stuffing and Garlic-Sage Green Beans were hits at a bunch of your homes!) then spent the rest of the weekend hanging out with Ben’s family while they were in town visiting. Hard to believe both Halloween and Thanksgiving are in the books – next stop, Christmas!
If you’re like me and wanting to indulge without the guilt this holiday season, whip up this light and tasty dish tonight – and fight your dining partner for the leftovers to take for lunch the next day. Trust me when I say, if you don’t, you’ll regret it!
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 sweet potato noodles out of my bowl. I licked that bowl clean like you wouldn’t believe.
Thai Peanut Chicken and Sweet Potato Noodles
Ingredients:
- 2 medium sweet potatoes, peeled then spiralized using thinnest blade, noodles slightly trimmed
- 2 cups (4oz) broccoli florets
- 1/4 cup water
- 2-1/2 Tablespoons extra virgin olive oil, divided
- 2 chicken breasts (14oz,) cut into bite-sized pieces
- salt and pepper
For the Thai peanut sauce:
- 1 teaspoon gluten-free chili garlic sauce (or more)
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1 clove garlic, minced
- 2 Tablespoons peanut butter
- 3 Tablespoons gluten-free chicken broth
- 1-1/2 Tablespoons low-sodium gluten-free Tamari or soy sauce
- 1/2 Tablespoon rice vinegar
Toppings: chopped peanuts, green onions, chopped cilantro
Instructions:
- First, Whisk together Thai peanut sauce ingredients then set aside.
- Second, Add 1/2 Tablespoon oil to a large, 12" skillet over medium-high heat. Add chicken then season with salt and pepper and saute until cooked through. Remove chicken to a plate then set aside.
- Turn heat down to a little above medium then add remaining 2 Tablespoons oil. Add sweet potato noodles and broccoli, season with salt and pepper, then saute for 5 minutes, stirring occasionally. Add water then saute until noodles are al dente, another 3-5 minutes (if you like a softer sweet potato continue cooking but know that the noodles will break up a bit.) Add chicken back into the skillet along with the Thai peanut sauce then toss until the noodles are well coated and everything is heated through. Scoop into bowls then serve with toppings.
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