Spicy Peanut Chicken with Sweet Potatoes and Zoodles
Total Time – 20 minutes (Makes 4 servings)
APRONS ADVICE
Complete your meal with egg rolls, fresh salad blend, green tea, and fresh-cut fruit for dessert.
Enjoy this meal with additional condiments such as: sriracha, cilantro, lime wedges, or sesame seeds.
Ingredients:
1 teaspoon fresh ginger, peeled/grated
1/4 cup roasted peanuts, coarsely chopped
1 medium red bell pepper, coarsely chopped
2 cloves fresh garlic, finely chopped
1 lb boneless, skinless chicken thighs
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons chili-garlic sauce
1 tablespoon brown sugar
3 tablespoons canola oil, divided
1/2 lb sweet potato spirals
1 lb zucchini squash spirals
Prep:
Peel and grate ginger; chop peanuts, red pepper, and garlic.
Cut chicken into bite-size pieces (wash hands).
Steps:
1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Whisk peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, garlic, ginger, and 2 tablespoons oil until combined.
2. Place remaining 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes, stirring occasionally, or until brown. Add sweet potatoes, red pepper, and one-half peanut butter mixture; cook and stir 3–4 minutes or until potatoes are tender and chicken is 165°F.
3. Remove pan from heat. Stir in zucchini spirals and remaining-half peanut butter mixture until blended and hot. Sprinkle with peanuts; serve.
