Healthy sweet potato noodles with chicken covered in a creamy peanut butter sauce – what’s not to love? This is the BEST family friendly meal that’s actually good for you!
Peanut butter and chicken?
It might sound like a weird combination at first, but peanut butter is the perfect base for a sauce to pair with chicken. You’ll be craving the sauce and making it over and over! Here are the other sauce ingredients:
- Coconut aminos – This adds a little salty/sweet flavor to the sauce. If you don’t have any on hand, you can make your own with our DIY Coconut Aminos Substitute recipe.
- Fish sauce – Don’t worry, it doesn’t really taste fishy. It adds some salty, umami flavor you’ll find in many Thai noodle dishes.
- White vinegar – A little acid from the vinegar balances out the other salty flavors.
- Lemon juice – Adds more balance and a “light” flavor to brighten up the sauce.
- Ground ginger – The perfect compliment to the other ingredients with a bit of zest.
Making this peanut butter chicken
Everything in this recipe is made from scratch, so the prep time might seem a little long. However, the dish cooks quickly (all in one pan) and here are some time saving tips you can use:
- Follow the recipe! I’ve ordered the instructions to save time when possible by making and prepping the sauce and toppings while other items are cooking.
- You can use pre-spiralized sweet potato noodles or squash noodles. Cece’s Veggie Co. butternut squash noodles are a great option if you can find them locally.
- If you meal prep – you can prep the veggies, chicken and sauce over the weekend for an easy weeknight dinner. Wait to spiralize the potatoes until just before cooking, but everything else could be pre-prepped.
Substitution options for this recipe
This recipe is very forgiving. You can easily add, omit or substitute ingredients. Here are some suggestions:
- Sweet potato noodles – Sub regular or grain free noodles. Other veggie noodles like butternut squash or zucchini noodles would work too.
- Peanut butter – Cashew butter or almond butter can be used.
- Chicken breasts – Thighs will work too.
- Fish sauce – You can omit if desired. Replace with more coconut aminos and taste before serving and add salt as needed.
- Coconut aminos – Soy sauce or liquid aminos can be used. Just cut the amount used in about half, as these are much saltier than coconut aminos.
Some other healthy sweet potato noodle recipes
- Creamy Chicken Sweet Potato Noodles
- Healthy Sweet Potato Chicken Pad Thai
- Creamy Salmon Sweet Potato Noodle Bowls
- Healthy Pork Casserole
- Sheet Pan Crispy Vegetable Noodles
Your turn to try this peanut butter chicken recipe
Break out your spiralizer and make this insanely delicious and healthy meal for your family! Leave a rating and review below to let us know how it goes. And make sure to take a pic to share on Instagram! Tag us @realsimplegood, so we can check it out. We love to see what you’re cooking!
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Healthy Peanut Butter Chicken & Noodles
- 2 lbs boneless skinless chicken breasts, cut into bite sized chunks, (can sub thighs)
- 3 cloves garlic, minced
- 3 green onions, diced, (white and green parts are used in separate steps)
- 2 cups green beans, ends removed and cut into small pieces
- 2 large sweet potatoes, spiralized into noodles
- 3 tbsp sesame oil, divided
- salt and pepper
For the sauce:
- 1/4 cup peanuts
- 2 red fresno peppers, top and seeds removed and thinly sliced
- Cut chicken into pieces. Prep the garlic, green onions and green beans as noted and set aside.
- Turn sweet potatoes into noodles using a spiralizer.
- Heat a large skillet over medium heat and add in 2 tbsp sesame oil. Once hot, add the sweet potato noodles. Toss with oil and season with a big pinch of salt and pepper (about 1/2 tsp each). Cook, stirring occasionally, until the noodles are tender but not too soft, about 6-7 minutes. Remove and place on a plate.
- While the noodles are cooking, make the sauce by combining all of the sauce ingredients in a jar with a lid. Shake well to combine. Or, add the ingredients to a bowl and whisk well. The sauce will be thick using this method, but mix it up as much as you can to get a creamy consistency. Set aside.
- After the noodles are cooked and removed, in the same pan over medium heat, add in 1 tbsp of sesame oil. Add in the garlic and white parts of the onion and saute for 1-2 minutes, stirring constantly.
- Add in the chicken pieces. Season chicken with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is almost cooked through, about 5-6 minutes.
- While the chicken is cooking, prepare the fresno peppers and peanuts for topping (optional).
- When the chicken is almost cooked through, add the green beans to the pan and cook for 2-3 minutes with the chicken.
- Add the sweet potato noodles to the pan. Give the sauce a quick stir/shake and pour it in with the noodles and chicken. Add in the green parts of the onions and mix everything together as well as you can (tongs work best).
- Remove from heat and serve with additional toppings if desired.
- If you don’t have any coconut aminos on hand, you can make your own using our DIY coconut aminos substitute recipe.