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.
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You know there’s no stopping me when it comes to that PB.
And ummm yes this dinner is everything I’ve been dreaming about in my life. SWEET POTATO NOODLES IN A SPICY THAI PEANUT SAUCE.
Tell me, how delicious does that sound? While I could describe it to you (in incredible adjectives), but the only real way to experience this phenomenal flavor is to try it yourself.
And did I mention that you can have this gorgeous, healthy dinner on your table in less than 30 minutes? YASSSSSS.
So, let’s chat about ingredients in this spicy thai peanut chicken stir fry before you get cookin’:
First of all I used organic chicken breast, which in my opinion, is what you should be using these days. Just Bare Chicken is one of my favorite brands because they’re also hand-trimmed, which means I have less prep work to do.
Next up, you’re probably wondering about the sweet potato noodles. To create the ‘noodles’, all I used was this spiralizer I purchased off Amazon. If you don’t own a spiralizer yet, you should definitely think about purchasing one; it’s a great way to enjoy more veggies and create beautiful, lower carb meals.
And finally, the peanut sauce. It’s a little spin off of my Thai peanut sauce that was originally used in this all time AK favorite quinoa salad. I added a little sriracha and an almond (or coconut milk) to make it both spicy and saucy.
After I took my first bite I ascended to heaven. Yes, it was that good. And I felt even better than it was healthy and packed with good fats, fiber and plenty of protein (36g!). Please don’t doubt me when I say that YOU NEED TO MAKE THIS!
Slurp those noodles up, my little peanut butter lovers. xo!
If you make this, be sure to let me know by tagging #ambitiouskitchen on Instagram. I love seeing your creations!
If you like this recipe, you might also like:
Avocado Basil Pesto Zucchini Noodles
Vegan & Gluten Free Curry Chickpea Pot Pie with Sweet Potato ‘Crust’
Thai Peanut Chicken, Edamame & Quinoa Stir-Fry
Healthy Sesame-Orange Ginger Chickpea Stir-Fry
Ambitious Kitchen
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125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
30-minute Spicy Thai Peanut Chicken & Sweet Potato Noodle Stir Fry
Ingredients
- For the sauce:
- 1/4 cup all natural creamy peanut butter
- 2 tablespoons gluten free 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 from the carton (or light coconut milk from the can)
- For the stir fry:
- 3 medium sweet potatoes, peeled
- 1 tablespoon sesame oil, divided
- 1 pound organic chicken breast, cut into 1 inch pieces
- 2 1/2 cups broccoli florets
- 1 large red bell pepper, sliced 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.
- 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 about 5 minutes until the broccoli is a little tender, 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. Garnish with green onions, chopped peanuts, and cilantro, if desired. Serves 4.
This was really good! We just came back from Thailand. I miss the food already! So of course I had to make this dish. Very good! We had rotisserie chicken to use up and it worked out well! Would definitely make this again.
Amazing! So glad you enjoyed this one!
This was absolutely delicious! The whole family loved it. So flavorful and colorful! The only change I made was I used crunchy peanut butter and more sesame oil while cooking otherwise I followed it to a T. Super yummy! Thank you! We will definitely be making this again!
Perfect! So glad it was a hit!
This Spicy Thai Peanut Chicken Sweet Potato Noodle Stir Fry seems delicious and unique, super excited to try this one. Thank you for sharing this one with us.
Super excited to try this Thai Peanut Chicken Sweet Potato Noodle Stir Fry , this one seems amazing and unique . Thanks for sharing this one with us.
Super excited to try this Spicy Thai Peanut Chicken Sweet Potato Noodle Stir Fry , seems amazing and delicious . Will surely gonna try this recipe in next weekend. Thank you for sharing this one with us.
Hope you enjoy!
A favorite meal for sure! My husband and I love this dish, so flavorful and healthy!
Thanks for sharing this Spicy Thai Peanut Chicken Sweet Potato Noodle Stir Fry, this one seems so delicious and amazing ,will love to try this one .
This is now a regular recipe in the house!!! The flavour is incredible!! We made it without the sweet potatoe noodles as I didn’t have the means to make them…instead a cauliflower rice and my son will never know it was an all veggie meal 😄 . So delicious! Your recipes never disappoint!
Nice!! So glad you loved it, and the cauliflower rice is a great idea 🙂
Love this Spicy Thai Peanut Chicken Sweet Potato Noodle Stir Fry recipe, seems delicious and amazing. My son always wants some thing new . He will love this one .
this “Spicy Thai Peanut Chicken Sweet Potato Noodle ” seems so delicious and will surely be my weekend recipe, thanks for sharing this .
Hi Monique. I’d like to make this in the next couple days. However, I’ve been unable to find sweet potato spirals in my grocery store. In fact, I’ve been to four stores trying to find them. And I don’t have or want to purchase a spiralizer. What do you suggest as an alternative to the sweet potato spirals?
Hi, Julie! Do they have anything similar like carrot spirals? If not, cooked rice noodles would be excellent in here 🙂
I have made this a couple times now with some modifications, like rice noodles/rice in place of sweet potato noodles and I threw in whatever veg I had on hand. So delicious!
Quick, easy meal we made this past Sat night. Was looking for something different and this did not disappoint. We paired the recipe down for 2 people. Love how this has lots of colorful veggies (we added an orange bell pepper for extra veggies) and the peanut sauce is not overwhelming (side note: it thickens up if you let it sit a bit). Used frozen broccoli instead of fresh and was just as good. Leftovers the next day- win!
Perfect! So glad it was a hit 🙂
Yum! I always feel good eating this recipe because it is packed with veggies. I add a bit extra peanut butter and have found that skim milk and 2% milk also work okay for me in this sauce. The recipe is one of my favorites to meal prep for the week!
Absolutely! Perfect dinner for meal prep 🙂
This recipe is so good! I usually double the sauce amount as I like mine super saucy and the sauce is so yummy!
Love that! Perfect dinner 🙂
Honestly, my favorite recipe ever. I have made it with regular spaghetti pasta as well, and still amazing! I make this all the time. Also, the last step of letting it thicken up for a few minutes really helps!
An amazing recipe. I use a baked sweet potato because I don’t have a spiralizer. Love this!
Perfect! Such a great dinner 🙂
This is now my favorite go too dinner !!! I just so happened to have every one of these ingredients at home except for a spiralizer so instead I shaved the sweet potatoe into long wide strands which turned out great ! I can’t wait to make it again and again!! So yum !
Amazing! So happy to hear that 🙂
Hi I was just wondering how long it can last in the fridge and if it can be frozen? I’d love to use this recipe for meal prep. Thank you.
Hi! This will last for 3-5 days in the fridge and should be fine to freeze 🙂
As always, AK is crushin’ it with her meals and goodies! This dish is a HUGE hit in our house – 2 kiddos – and we’ve been making it for a while now. We’ve subbed in Soba noodles when not feel in’ the sweet potato noods and it’s still perfect! The peanut sauce in any stir fry recipe makes or breaks things and this one is to die for. SO. GOOD.
Thanks so much, Ann! So glad it’s a hit with the family 🙂
Delicious one. one of my favorite dish.
I’m glad you love it!
Sounds great! Do you think it would be ok to sub in regular milk for the almond/coconut milk? That’s all I have on hand today!
Coconut milk would be the best option for flavorful sauce!
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
Amazing! So happy to hear that!
Delicious! I’m obsessed with the sauce. I used regular spaghetti noodles instead of sweet potato and still turned out amazing.
Love that!!
Perfect !! Super delish and everyone loved it. I wish I made more
So happy to hear that!
So yummy! Love the creativity of the sweet potato noodles.
Aren’t they fun? Such a great dinner!
This is my absolute favorite AK recipe. I make this a few times a month and it never gets old. The sauce is amazinggg. I buy the sweet potato ribbons from TJ or Whole Foods because I’m lazy. I’ve also had this over rice and lo mein noodles and honestly you just can’t go wrong with this recipe-it will be delish no matter what.
I’m so glad! Great idea with the pre-cut sweet potato. Delicious!
As with any of your recipes, SO GOOD! I didn’t have a spiralizer, so just chopped the sweet potatoes instead and served with jasmine rice. Oh, and added fresh ginger and sesame seeds for zing! Probably better with noodles, I bet they really sop up the sauce. Either way, YUM.
Perfect! Those swaps sound delicious.
Made this last night & O M G it was phenomenal and so easy to make. Will definitely be adding it to my weekly dinners!
So happy to hear that!
Fav dinner!!
Awesome awesome awesome! Very delicious. Added snow peas and mushrooms. Used carrot and zucchini spirals from TJs bc I do not have spiralizer.
Love it! Sounds delicious 🙂
I absolutely love this recipe and make it regularly, with a couple swaps: I use powdered peanut butter and frozen butternut squash noodles, which I cook in the microwave for less time than directed and finish cooking in the sauce. My husband is not always psyched about veggie “noodles” but he loves this too!
Perfect! Glad you both love this one 🙂
it was yum!
Took me a little more than 30 minutes
Glad you enjoyed!
it was yum!
Took me a little more than 30 minutes
Glad you enjoyed!
can you use toasted sesame oil?
Sure!
can you use toasted sesame oil?
Sure!
Such a hit tonight!!! Delicious!!! Loved anothing excuse to use our Inspiralizer too 👏🏻❤️💁🏻♀️
Such a hit tonight!!! Delicious!!! Loved anothing excuse to use our Inspiralizer too 👏🏻❤️💁🏻♀️