Go Back

Tahini Peanut Butter Sauce with Sweet Potato Ribbons and Chicken

This nutrient packed tahini and peanut butter sauce pairs perfectly with sauteed sweet potato and chicken.
Cook Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: Dairy Free, Gluten Free, Grain-free, vegetarian
Servings: 4

Equipment

  • 2 large frying pans
  • Cutting Board
  • Vegetable Peeler
  • Chef's Knife

Ingredients

Tahini Peanut Butter Sauce

  • 3 cloves garlic, minced
  • 1 tbsp avocado oil
  • 1/4 cup tahini
  • 2/3 cup peanut butter
  • 1 tbsp apple cider vinegar
  • 3 tbsp Franks Red Hot sauce
  • 1 tsp raw honey
  • 1 cup filtered water

Sweet Potato Ribbons and Chicken

  • 2 large Sweet Potatoes 2 cups of prepared ribbons per person, adjust as needed
  • 1-2 tbsp avocado oil
  • 4 chicken breasts 1 chicken breast per person
  • 1 tsp sea salt
  • 1 tsp cracked black pepper

Toppings

  • 1/4 cup roasted peanuts, chopped
  • 1 handful fresh cilantro, washed and chopped

Instructions

Sauce

  • Add minced garlic to a frying pan with 1 tbsp avocado oil on medium heat. Cook for 2-3 minutes until garlic is fragrant and starts to brown.
  • Add apple cider vinegar, tahini, peanut butter, and 1/4 cup water.
  • Whisk until ingredients combine.
  • Stir in Franks Red Hot sauce and honey.
  • Reduce heat to low and add more water as needed.
  • Let sauce simmer for 10 minutes or while you prep the rest of your meal.

Sweet Potato Ribbons and Chicken

  • Heat frying pan on medium low heat and add 1 tbsp avocado oil.
  • With a chef's knife and cutting board, cut the chicken into small bite sized pieces.
  • Salt and pepper your chicken, then add chicken to the frying pan, stirring occasionally.
  • When chicken is fully cooked (about 10 minutes), remove chicken from the pan.
  • While the chicken is cooking, use a vegetable peeler to remove the skin of your sweet potatoes.
  • Carefully, continue to peel the sweet potato into long ribbons with the vegetable peeler.
  • Stop when sweet potato is too small to be peeled without risk of cutting hands.
  • (Set aside remaining pieces of sweet potato and use them in a future meal)
  • After removing chicken from the frying pan, add sweet potato ribbons to the frying pan and drizzle more avocado oil.
  • Cook sweet potato on medium heat for about 5 minutes, stirring occasionally.
  • Sweet potato is finished when ribbons have softened and edges start to brown.

Assembling The Meal

  • Turn the burner off and add chicken back in frying pan with sweet potato.
  • Gently stir in tahini peanut butter sauce and plate.
  • Serve with extra tahini peanut butter sauce, crushed peanuts, and cilantro.
  • Optional: pair with broccoli or stir fried veggies.