Thai inspired dinner made super simple and only 400 calories!
Ingredients:
Serves 4
1 large sweet potato, spiralized*
1 sweet onion, sliced thin
1 lb chicken, cut into very thin strips (sub with tofu for vegan option)
1 tsp fresh ginger, minced
4 cloves garlic, minced
Sauce:
1/4 cup peanut butter (2 ingredients peanuts & salt)
1 Tbsp lemon juice
2 Tbsp organic teriyaki
1 cup unsweetened almond milk
Optional veggie volume boosters: broccoli & cauliflower rice
Directions:
On high heat, sauté onions for 5 minutes. Add water as needed to prevent them from burning. (No oil is needed). Add chicken, cook for an additional 5 mins, stirring frequently. Add water as needed (to prevent burning).
While that cooks, add sauce ingredients to a small bowl and whisk until well combined. Reduce heat to low. Toss in sweet potato noodles, garlic and ginger. Add sauce. Cook with lid on for 5-10 mins. If noodles are too long cut with scissor. Add scallions for a finishing touch.
Serve over cauliflower rice or crispy charred broccoli as a volume booster, if needed.
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*Carrot noodles also work. Trader Joes sells frozen carrot noodles. Some grocery stores have pre-spiralized sweet potato noodles in the produce section. You can also spiralize your own with a Veggetti. Keep the skin on the sweet potato for added fiber.
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