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30 Minute Thai Squash Noodles With Chicken
Dinner in under 30 minutes that’s delicious and everyone will love?! I know I’m down for it!! This thai squash dish is so wonderful and versatile. You won’t hear any complaints over this dish.
Prep Time: 00:05
Cook Time: 00:15
1 pound fresh butternut squash noodles or sweet potato noodles (about 2 large sweet potatoes), store bought or spiralized yourself
1 pound broccoli florets
2 red bell peppers, cored and cut into 1/2” pieces
1 pound chicken breast (free range), cut into small cubes
2 tablespoons fresh ginger, minced
2 cloves garlic, minced
2 tablespoons almond butter
2 tablespoons sesame seeds
1/4 cup coconut aminos
1/2 cup bone broth (or vegetable broth)
1 tablespoon sriracha (more or less depending on spice level)
1/4 cup fresh cilantro, chopped
2Start by spiralizing your sweet potatoes/butternut squash if needed, set aside. Chop red peppers and cut broccoli into florets, and cut chicken into cubes.
3Place a large sauté pan over medium-high heat and spray with non-stick spray. When pan is hot, add the chicken. Cook until chicken is golden and cooked most of the way through, moving the chicken around throughout for even cooking.
4Add the broccoli and sliced red pepper to the pan. Cook for 3-5 minutes until the broccoli begins to soften.
5Meanwhile, combine all the ingredients for the sauce in a small sauce pot. Place pot over medium-low heat, cook until almond butter is melted and sauce is cohesive. Remove from heat, and set aside.
6Add your squash or sweet potato noodles to the large pan with broccoli, chicken and red peppers. Toss the noodles around and pour your sauce over the top of the ingredients. Carefully fold ingredients over each other until everything is coated in the sauce. Continue to cook for another 3-5 minutes or until the noodles just begin to soften. Remove from heat.
7Portion out into 4 bowls, top with chopped cilantro and crushed peanuts if you’d like, and enjoy!
For a vegan/vegetarian option, switch out the chicken for tofu or chickpeas.
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