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Sweet Potato Chicken Stir-Fry with Peanut Sauce
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This recipe features a veggie alternative to noodles - and it's super yummy! Try it with gluten-free soy sauce and without chicken to make a gluten-free, vegan treat!
4 servings
4 servings
  • 3/4 cup peanut butter
  • 1/4 cup rice wine vinegar
  • 1/3 cup soy sauce Gluten-free soy sauce will make this recipe gluten-free!
  • 2.5 Tbsp sesame oil 1/2 Tbsp for sauce, remaining for stir-frying ingredients
  • 3 Tbsp honey
  • 1.5 tsp fresh ginger, grated
  • 2 cloves 1 garlic clove minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup water
  • 1 pound chicken, cut into strips
  • 1 large red bell pepper, deseeded and julienned
  • 10 ounces Crazy Fresh spiralized sweet potato
  • 2 cup bite-sized broccoli florets
  • 1/8 cup peanuts, chopped
  • 2 Tbsp green onions, chopped
Servings: servings
  1. In a small bowl, mix together, peanut butter, rice wine vinegar, soy sauce, 1/2 Tbsp sesame oil, honey, ginger, garlic, and red pepper flakes. Set aside.
  2. Heat skillet to med-high and add 1 Tbsp sesame oil. Add chicken (seasoning with salt and pepper) and sauté until cooked through. Remove chicken from pan and set aside.
  3. Add 1/2 Tbsp sesame oil to pan and sauté bell peppers and onions until al dente - ensuring that they still have some crunch. Remove from pan and set aside.
  4. Turn heat down slightly (a little above medium) and add remaining sesame oil. Add sweet potatoes and broccoli to pan and sauté. Add water and cook until sweet potato noodles are al dente. If you like a softer sweet potato continue cooking but know that the noodles will break up a bit.
  5. Add all ingredients back to pan (including the sauce mixture, but not the peanuts and green onions) and heat on high until all ingredients are hot (3-4 minutes). Season to taste with soy sauce and add water if you prefer a saucier consistency.
  6. Garnish with chopped peanuts and green onions and enjoy!
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