HDL COOKS: Thai Peanut Chicken with Spiralized Sweet Potato Noodles

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low carb thai peanut chicken spiralized sweet potato noodles healthy
When I received my spiralizer (a generous Christmas gift from my bestie’s family), I vowed that every week, I would make myself a delicious, spiralized meal. Now, while I definitely haven’t kept that promise, I have more than made up for it in the excellent quality of meals that I have used my spiralizer for. And believe me, this is a dish that is going to remain a firm favourite for myself and my boyfriend. 
The choice to use sweet potato noodles instead of egg or rice noodles in this dish gives the whole meal a lighter feeling – perfect for the warmer evenings we’ve been having lately. I love using a whole range of veggies to make this dish healthy and vibrant, and because everything is just quickly stir fried, they retain their crunch really nicely and add some brilliantly fresh flavours into the mix.
Thai Peanut Chicken with Spiralized Sweet Potato Noodles (Serves 4)
– 500g chicken breast, sliced into bite-size pieces
– large handful sugar snap peas, sliced
– large handful baby corn, sliced lengthways
– 2 peppers, sliced into strips
– 3 sweet potatoes, spiralized (I usually leave the skin on, but you can peel them if you wish)
– 1 onion, sliced
– 3 tbsp ginger & garlic paste
– 1 tsp tomato puree
– 2 tbsp dark soy sauce
– 2 tbsp crunchy peanut butter
– juice of 1 lime, plus extra wedges to serve
– 3 tbsp toasted sesame oil, for frying (if you have a sesame allergy use vegetable oil)
1. In a large wok, heat the sesame oil on a high heat and add the chicken, stirring until almost cooked through (around 4-5 mins depending on size of chicken pieces). Add the sweet potatoes and the baby corn and stir fry for 30 seconds before covering and leaving to steam for a couple of minutes on a low-medium heat.
2. While the chicken, baby corn and sweet potato is steaming, make the peanut sauce. Whisk together the ginger & garlic paste, tomato puree, soy sauce, peanut butter and lime juice. You can also add some chopped chillies at this point if you want some heat. 
3. Add the peanut sauce and the rest of the vegetables to the wok and return to a high heat, stirring until vegetables are cooked, but still crunchy.
4. Serve with wedges of lime and chopped coriander – enjoy!

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