Print

Thai Chicken Sweet Potato: 1 Miracle Bowl Recipe

Thai Chicken Sweet Potato

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Thai-inspired chicken sweet potato peanut bowl is a flavorful and easy-to-make dish, combining roasted sweet potatoes, tender chicken, and a creamy peanut sauce for a satisfying meal.

Ingredients

Scale
  • 1 lb chicken fillet, diced into bite-sized pieces
  • 2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
  • 1/4 cup creamy peanut butter, packed
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp fresh lime juice
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced (or 1/2 tsp garlic powder)
  • 1/4 cup unsalted peanuts, roughly chopped
  • 1 tbsp olive oil (or any neutral oil)
  • 1/4 tsp red pepper flakes (adjust to your spice tolerance)
  • 1/4 cup fresh cilantro, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes with 1 tbsp of olive oil until evenly coated. Spread them in a single layer on a baking sheet and roast for about 25 minutes, flipping halfway through, until tender with golden edges.
  3. While the sweet potatoes are roasting, heat a skillet over medium heat with a drizzle of oil. Add the diced chicken and cook for about 6-8 minutes, stirring occasionally, until cooked through and golden brown.
  4. Prepare the peanut sauce: In a bowl, combine 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp grated ginger, 1 minced garlic clove, and 1/4 tsp red pepper flakes. Stir well to avoid clumps. If the sauce is too thick, add a splash of water until it reaches a creamy consistency. Taste and adjust spice or lime as desired for your Thai chicken bowl.
  5. To assemble your Thai chicken sweet potato peanut bowl, add the peanut sauce to the bottom of your bowls. Layer in the roasted sweet potatoes and cooked chicken.
  6. Sprinkle with chopped peanuts and fresh cilantro before serving your delicious Thai-inspired meal.

Notes

  • Adjust red pepper flakes to your preferred spice level.
  • Almond butter or sunflower seed butter can be used as a substitute for peanut butter.
  • For crispier sweet potatoes, toss with 1 tsp cornstarch along with the oil before roasting.
  • If the peanut sauce thickens after refrigeration, add a teaspoon of warm water at a time until it’s saucy again.
  • For enhanced flavor, toast chopped peanuts in a dry skillet for 1-2 minutes before adding.
  • Store leftovers in an airtight container for up to 3 days in the fridge.

Nutrition