I found this recipe in a private on-line forum I belong to. They said it was from Papered Chef. Nonetheless, it is DELICIOUS! Especially if you love Peanut Sauce at Thai restaurants!
The only thing I would change is the amount of Broccoli; my boyfriend and I both agreed just a little bit more would be perfect.
For Meal Prep - This made 6 servings, I only needed 2 so I cooked my chicken and separated into servings. I then cut all of the veggies so I can quickly make dinner again the next night.
I topped mine with Cilantro, Green Onion and 1tsp chopped, unsalted Peanuts.
Servings: 6; about 275 cal, 20.7g protein each
1 1” (2.5 cm) piece peeled fresh gingerroot (1 tbsp/15 mL grated) NOTE: I used Gourmet Garden Ginger Puree, found in the refridgerated section of produce in most grocery stores)
1/2 cup (125 mL) smooth cashew, almond, or peanut butter
1/4 - 1/2 cup (50-125 mL) water
1 tbsp (15 mL) fresh lime juice
1 tbsp (15 mL) gluten-free soy sauce
1/2 tbsp (7 mL) honey
1/2 tsp (2 mL) toasted sesame oil
1 garlic clove, pressed
1/2 tsp (2 mL) dried red pepper flakes (optional)
2 medium sweet potatoes, peeled, ends trimmed, and cut into halves or thirds (about 1¾ lbs./750 g)
1 tsp (5 mL) olive oil
1 medium red bell pepper, sliced into thin strips
3 cups (750 mL) small fresh broccoli florets (about 8 oz/250 g)
2 cups (500 mL) cooked diced chicken
Green onion slices, chopped cilantro, chopped peanuts or lime wedges to garnish (optional)[not included in nutrition numbers]
For the sauce, grate the gingerroot with the Microplane® Adjustable Fine Grater or Zester to measure 1 tbsp (15 mL).
Combine all the sauce ingredients in the Manual Food Processor, and process until well blended. Set aside.
Spiralize the sweet potatoes with the fettuccine blade on the Veggie Spiralizer; set aside. Trim the noodles with the Professional Shears to shorten the strands.
Heat the oil in the 12” (30-cm) Executive Nonstick Skillet over medium-high heat for 3–5 minutes, or until shimmering. Add the bell pepper, broccoli, and chicken. Cook for 2 minutes, stirring occasionally.
Add the sweet potatoes, and reduce heat to medium. Cook for 5–7 minutes, or until crisp-tender, stirring occasionally.
Remove from the heat. Mix the sauce into the noodles. Garnish as desired.