Spicy Thai Sweet Potato Noodle Stir Fry

Food. That's why we're all here reading this right? Unless you stumbled upon my page after scouring the internet for hours and thought, "oh, a blog about hot dogs, this should be interesting", yet when you got here you realized, "wait this doesn't have anything to do with hot dogs", and except for the occasional recipe, you are correct. It's a play on words people, work with me here!  But we're all basically here for the food. Sometimes that food makes us groggy and weighed down with all of the dairy and breads in the world (my 2 favorite food groups btw). So this past week I have been dabbling in the wide-world of paleo. I have gone 8 days without processed sugar, dairy, or grains (except for the one little indulgence on Friday night. Worth it). All of my nutrients are coming from fruits, vegetables, meat, and eggs. And I am by no means a nutritionist or health coach so please take my week with a grain of salt (aka I have no idea what I'm doing). I simply found a 2-week plan with menus laid out daily and have been following it rather strictly. You know what they say, believe everything you read online... sense the sarcasm. Anywho, I have put my HDFB twist on some of the recipes and you don't have to be paleo to consume this tasty dish. It's perfect for all ages and eater-types (is that a thing?), I swear sweet potato noodles have become a new food group for me!

Spicy Thai Sweet Potato Noodle Stir Fry

Ingredients:

• 1/4 all natural almond butter
• 2 tbsp. liquid aminos (can substitute for soy sauce)
• 1/2 tsp. ground ginger
• 1 garlic clove, minced
• 1-2 tbsp. Sriracha hot sauce
• 1/2 tbsp. honey (leave out if paleo)
• 1 tbsp. + 1 tsp. sesame oil, divided
• 3/4 cup unsweetend almond milk
• 2 large sweet potatoes, peeled
• 1 lb. chicken breast, cut into 1-inch chunks
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• sliced green onions for garnish
• freshly chopped cilantro for garnish
• chopped peanuts for garnish

Add the almond butter, liquid aminos, ginger, garlic, Sriracha, honey, 1 tsp. sesame oil, and almond milk into a mason jar and shake will to mix. Set aside.

Spiralize your sweet potatoes and set aside. 

Heat 1/2 tbsp. sesame oil over medium-high heat in a large skillet. Add chicken and cook until no pink remains. Set cooked chicken aside.

Add in the remaining 1/2 tbsp. oil to the skillet, then cook the broccoli and red bell pepper for 2 minutes. Add in the spiralized sweet potato noodles and cook for another 2 minutes. Add in the sauce that you made earlier as well as the cooked chicken.

Stir to mix and reduce the heat to medium-low. Cook until the noodles are softened, but still sightly firm. Garnish and serve hot.