Ingredients
The following ingredients have 4 Servings
- 1.25 pounds sweet potato noodles
- 4 cups rotisserie chicken (cooked and shredded (or grilled and chopped))
- 1 tablespoon extra virgin olive oil
- 2 cups broccoli (chopped very finely)
- 2 scallions (both white and green parts, thinly sliced)
- 2 garlic cloves (minced)
- 2 scotch bonnet chili peppers (stem and seeds removed and sliced)
- 1 small yellow onion (diced)
- 1 1-inch piece fresh ginger (minced)
- 1/2 cup peanut butter (preferably organic Valencia )
- 1 cup low sodium chicken broth
- 3 tablespoons coconut aminos (or gluten-free soy sauce)
- 3 tablespoons rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon fresh lime juice
- 1/4 teaspoon cayenne pepper ((plus more for garnish for extra spice))
- 1/4 cup peanuts (optional for topping)
Instruction
- Prepare sweet potatoes by spiralizing them or use a prepared store-bought package.
- Meanwhile, in a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the broccoli, scallions, garlic, chili peppers, onion, and ginger. Cook, stirring constantly, for 5 minutes, or until tender-crisp.
- Stir in the peanut butter, water, aminos, vinegar, oyster sauce, lime juice, and cayenne and cook, stirring constantly, for 1 minute to meld the flavors. Add the sweet potato noodles and chicken and toss to coat well. Cover and let cook for 5 minutes to soften the noodles. Make sure to not cook more than 5 minutes or the noodles have an altered texture. Serve among 4 plates and season with more chili powder to taste for extra spice.
