Serves 4
All you need:
- 2 ½ Tablespoons extra virgin olive oil, divided
- l lb skinless, boneless chicken breasts, cut into ½-inch pieces
- Salt and pepper
- 2 medium sweet potatoes, peeled and spiralized into noodles (or 1 package spiralized
sweet potato noodles) - 2 cups broccoli florets
- ¼ cup water
- Toppings: chopped peanuts, green onions, chopped cilantro (optional)
Thai Peanut Sauce:
- 2 Tablespoons natural peanut butter
- 3 Tablespoons water
- 2 Tablespoons reduced sodium soy sauce
- ½ Tablespoon rice vinegar
- 1 teaspoon chili garlic sauce
- 1 teaspoon sesame oil
- ¼ teaspoon ground ginger
- ½ teaspoon ground garlic
All you do:
- Whisk together the Thai peanut sauce ingredients in a small bowl and set aside.
- Add ½ tablespoon oil to a large skillet over medium-high heat. Add the chicken and season with salt and pepper; saute until cooked through to 165 degrees F. Remove chicken to a plate and set aside.
- Turn the heat down to medium heat and add the remaining 2 tablespoons oil to the skillet. Add the sweet potato noodles and broccoli , season with salt and pepper. Saute for S minutes, stirring occasionally. Add water and saute until noodles are al dente (tender-firm), another 3 – 5 minutes.
- Add chicken back to the skillet along with the sauce. Toss together until the noodles are well coat ed and everything is heated through. Scoop into bowl s and top with the chopped peanuts, green onions, and chopped cilantro.
Nutrition Pearls:
- Using sweet potatoes for noodles adds an additional serving of vegetables to your meal and provides a boost of vitamin A and potassium . For those needing to lower their carbohydrate intake, it has half the carbohydrates than whole grain pasta.
Nutrition information per serving: Calories: 300; Fat: 21g; Saturated Fat: 3g; Sodium: 600mg; Carbohydrate: 199; Dietary Fiber: 5g; Sugars: 4g, Protein : 12g
Courteous of Kara Hoerr, MS, RDN, CD from the Fitchburg Hy-Vee