Thai Peanut Chicken and Sweet Potato Noodles

iowagirleats.com

MelissaS

2-½ Tablespoons extra virgin olive oil, divided

2 chicken breasts (14oz,) cut into bite-sized pieces

salt and pepper

2 medium sweet potatoes, peeled then spiralized using thinnest blade, noodles slightly trimmed

2 cups (4oz) broccoli florets

¼ cup water

Toppings: chopped peanuts, green onions, chopped cilantro

subheading: For the Thai peanut sauce:

2 Tablespoons peanut butter

3 Tablespoons gluten-free chicken broth

1-½ Tablespoons low-sodium gluten-free Tamari or soy sauce

½ Tablespoon rice vinegar

1 teaspoon gluten-free chili garlic sauce (or more)

1 teaspoon sesame oil

¼ teaspoon ground ginger

1 clove garlic, minced

Directions at iowagirleats.com

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