2red 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.