1 lb boneless, skinless chicken breast (455 g), cut into 1-inch (2 1/2 cm) cubes
¼ cup creamy peanut butter (60 g)
1 tablespoon lime juice
1 tablespoon low sodium soy sauce
1 teaspoon rice wine vinegar
1 clove garlic, minced
1 teaspoon ginger, grated
½ teaspoon red pepper flakes
¼ cup water (60 mL)
1 small yellow bell pepper
1 small red bell pepper
1 small green bell pepper
1 medium sweet potato
2 cups broccoli floret (300 g)
½ tablespoon sesame oil
green onion, chopped, to serve
chopped peanut, to serve
Nutrition Info
Calories 378
Fat 15g
Carbs 21g
Fiber 3g
Sugar 8g
Protein 38g
How to Make It
1. Step
In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
2. Step
In a large bowl, mix lime juice, sesame oil, salt, and pepper.
3. Step
Add cubed chicken to mixture and stir until completely coated.
4. Step
Cover with plastic wrap and marinate in refrigerator for 30 minutes.
5. Step
Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
6. Step
Once cooked through, remove chicken and transfer to a bowl.
7. Step
Spiralize bell peppers and sweet potato into a large bowl.
8. Step
Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes.
9. Step
Add in the spiralized vegetables and cook for 2-3 minutes.
10. Step
Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat.
11. Step
Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
