Spicy Thai Peanut Chick'n & Sweet Potato Noodle Stir-Fry

I saw this recipe online a few weeks ago and wanted to make it vegan. I had everything in the house and decided it would be dinner one night last week. I really like the spiralized sweet potato. The sauce was really good and this comes together pretty quick, but this would be super fast if you used a store bought Peanut Sauce.

Sauce:

• 1/4 cup natural creamy peanut butter
• 2 tablespoons Bragg's liquid aminos
• 1/2 teaspoon ground ginger
• 1 garlic clove, finely minced
• 1-2 tablespoons Sriracha Sauce, use the amount you like
• 1/2 tablespoon honey
• 1 teaspoon sesame oil
• 3/4 cup soymilk

For the Stir-Fry:

• 3 medium sweet potatoes (mine were skinny so I used 4), peeled
• 1 tablespoon sesame oil, divided
• 1 package Gardein Teriyaki Chick'n Strips (save sauce for some time later)
• 2 1/2 cups broccoli, florets
• 1 large red bell pepper, sliced into thin strips
• Garnish: green onion, chopped peanuts, cilantro if desired

Make sauce: In a mdium bowl whisk together all of the sauce ingredients. Set aside.

Cut the ends off of the sweet potatoes and spiralize them. If you don't have a spiralizer you can use a julienne peeler to make noodles. Set aside.

Cut each chick'n strip into 4 pieces. Season with salt and pepper. Heat 1/2 tablespoon sesame oil in a large skillet over medium high heat. Once oil is hot, add chick'n pieces and cook 4-6 minutes until starting to brown. Remove and set aside.

To the same skillet add the other 1/2 tablespoon of sesame oil along with broccoli florets and red pepper strips. Stir-fry about 2-3 minutes.

Add Sweet potato noodles and cook 2-3 minutes longer.

Add the peanut sauce and chick'n; stir well to coat everything. Reduce heat to medium low and cook a few minutes until sweet potato noodles are al dente. 

Garnish as desired and enjoy. Serves 4.