Every time January rolls around the idea of eating healthier and going to the gym becomes a HOT TOPIC. So in an effort to share more about my real life I want to share with you some of the quick, easy healthy recipes I incorporate into our routine. I found this Sweet Potato Thai recipe on Pinterest last year sometime because I became obsessed with noodling any and all veggies that I could. The first time I made it I became obsessed. I was craving it like EVERYDAY! But, the next week James made it (yes because it really is that easy) and it didn’t quite taste the same. I remember feeling a little disappointed by it. Now, I don’t know what was different, but I have made it A TON since and have changed things around a bit.
It’s so good using the original recipe, but honestly I don’t always have these exact ingredients at the house. So I have made this several different ways. First, I never use soy sauce, I use liquid aminos, which is Paleo approved soy sauce. But, when I’m running low or I’m out I substitute the liquid aminos with teriyaki or a mixture of the two. Using a mixture of the two is actually my favorite way and now do it this way all of the time, I just like the flavor the teriyaki brings to it.
One of the ways I make this super quick and easy is buying pre-made sweet potato noodles. Some things are just not that easy to noodle with my hand held spiralizer, like squash and sweet potato so I just buy them pre-made. I learned while I was in Kansas City that not every store has these, but if you’re in the produce section and ask someone who works there about their veggie noodles they will usually be able to get them for you the next day. Also, Trader Joe’s has sweet potato strips that work great for this too.
Last thing I want to say about this recipe is it’s so flexible. I always just use what I have on hand. It’s one of those recipes that great for using up your veggies before they go bad. I do this all the time and no matter what veggies I had, it’s always good! Here are a few veggies that have made it into this recipe before: broccoli, mushrooms, peppers, cauliflower and carrots.
Sweet Potato Noodle Stir Fry with Chicken
The Sir Fry:
1 pkg Sweet Potato Noodles (or use 3 medium size if you’re doing your own)
1/2 Red Bell Pepper, in strips
1/2 Green Bell Pepper, in strips
1/2 Onion (yellow or sweet)
1 pound boneless skinless chicken breast, cut into cubes
1 tablespoon sesame oil
1/4 C peanut butter (I have also used almond butter and just as good)
2 tablespoon liquid aminos (or soy sauce)
1 tablespoon teriyaki sauce
2 tablespoons milk (I’ve used skim and almond), more if needed to thin out sauce
1 tablespoon sriracha (use more or less depending on your spice level)
2 cloves garlic minced
Heat 1/2 tablespoon sesame oil on medium high in large skillet, once hot add chicken pieces and cook about 5 minutes (until no longer pink). Remove from pan and set aside. Time Saver Tip: I also do this at the same time in separate pan while cooking veggie.
While chicken is cooking stir together peanut butter, liquid aminos (or soy sauce), teriyaki, milk and srirachi in small bowel. Time Saver Tip: add each directly into the pan as you measure it out once veggies are done cooking
Heat 1/2 tablespoon sesame oil in large skillet. Once hot add in onion, bell peppers. Cook 2-3 minute, until onion is translucent in color and peppers are soft. Add in garlic and stir around pan a few times, then add in sweet potato noodles. Cook 2 minutes, add in chicken, then stir in sauce mixture. Coat veggies and chicken evenly with sauce, add more milk if needed to thin out sauce. Turn heat to medium and cover pan with lid. Let cook about 5 minutes, or until sweet potato noodles are soft.
Spit into two bowls and add any garnishes you want, like chopped peanuts or green onion and swirl of sriracha sauce. Serve 2-3.
If you add in broccoli or cauliflower you will need more sauce to coat, you can double the recipe if you need to. Also, be sure to taste a bite of stir fry before serving to see if it needs anything. I am notorious for adding an extra scoop of peanut butter, extra soy/teriyaki sauce or milk here and there if I feel like it’s missing something or seeming to dry.
I hope you enjoy this recipe as much as we do! I’d love to hear your thoughts on this type of post. This is my first recipe post and I’m hoping to all enjoy it!
Thank you so much for stopping by!