LEANer Thai Peanut Sauce with Chicken and Sweet Potato Noodles

Alright guys! Here comes another fantastic recipe, which I have adjusted slightly from Iowa Girl Eats, that I absolutely love. Seriously, I expected this dish to be alright, but when my boyfriend and I sat down for dinner the other night, we were both mega impressed! I'm a big fan of pad Thai but of course, that doesn't usually offer me the best nutrition so I tend to avoid it. This similar version has come to my rescue! 

To be fair, we tried a few different variations... some with less desirable outcomes. One time we added far too much garlic to the sauce. You don't cook the sauce, so please, do yourselves a favor and don't get over zealous. The sauce had that garlic-spicy-overpowering taste and honestly, it was ruined. 

Barring all garlic mishaps though, this is a WINNER! It's inexpensive, easy to prepare, AND if you have the ingredients from my Orange Chicken with Broccoli you probably have everything you need for the sauce in your pantry. 

Bon Appetit!

Thai Peanut Sauce with Chicken and Sweet Potato Noodles
 

1 Tablespoon Ghee (or olive oil)
1.5 lbs Chicken Breast, cut into bite sized pieces
0.5 lbs Sweet Potato Noodles (I get mine pre-spiralized at Whole Foods!)
2 Heads of Broccoli, cut into bite sized pieces
0.25 Cup Water

Sauce: 
2 Tablespoons Peanut Butter
3 Tablespoons of Chicken Broth
1.5 Tablespoons Coconut Aminos
1 Tablespoon Chili Garlic Sauce
0.5 Tablespoon Rice Wine Vinegar
1 Teaspoon Sesame Oil
0.25 Teaspoon Ground Ginger
1 Clove of Garlic

Optional:
Add 30g of Peanuts if you'd like a little more fat! 
Cilantro and Scallions are also great low-calorie additions to give your dish a little pizazz! 
 

Directions: 
Whisk together Thai peanut sauce ingredients then set aside.

Add 1/2 Tablespoon of ghee to a large skillet over medium-high heat. Add your chicken and season it to taste with salt and pepper. Once the chicken is cooked remove it from the pan and set aside.

Turn heat down to a little above medium then add the other ½ tablespoon of ghee. Add the broccoli to the skillet with the water and give it a little two minute head start before adding the sweet potato noodles, then saute all of this for about 8-10 minutes. Stir occasionally but try not to overcook and break up the noodles too much. Add chicken back into the skillet along with the Thai peanut sauce then toss until the noodles are well coated and everything is heated through.