Thai Peanut Chicken Sweet Potato Noodles

Thai Peanut Chicken Sweet Potato Noodles are a healthy, gluten free twist on your favorite Thai takeout order. Easy, colorful, and delicious!

Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine Asian

Keyword dairy free, gluten free, low carb

Method Stovetop

Servings

Calories 424kcal

2-1/2 Tablespoons extra virgin olive oil divided
2 chicken breasts ~1lb, cut into bite-sized pieces
salt and pepper
2 medium sweet potatoes peeled then spiralized using thinnest blade, noodles slightly trimmed
4 oz broccoli florets
1/4 cup water
Toppings: chopped peanuts, green onions, chopped cilantro

2 Tablespoons smooth peanut butter
3 Tablespoons gluten free chicken broth
1-1/2 Tablespoons gluten free reduced-sodium Tamari or low-sodium soy sauce if not GF
1/2 Tablespoon rice vinegar
1 teaspoon gluten free chili garlic sauce or more or less
1 teaspoon sesame oil
1/4 teaspoon ground ginger
1 clove garlic pressed or minced

Whisk together Thai Peanut Sauce ingredients in a small bowl then set aside.
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.