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Peanut Pad Thai Chicken Swoodles

Ingredients

• 1 Pound Skinless Chicken Breast Tenderloins
• 2 Medium Sweet Potatoes
• ½ Cup Roasted Peanuts
• ¼ Cup Green Onions
• 3 Tablespoons Olive Oil
• 3 Tablespoons Creamy Peanut Butter
• 1 Tablespoon Honey
• 1 Tablespoon Soy Sauce

Steps to Prepare

1. To make the sauce, whisk together all-natural creamy peanut butter, honey, and soy sauce in a bowl and set aside.
2. Using the Slicer Blade, slice the green onions and set aside.
3. Peel sweet potatoes and cut off both ends, creating a flat edge. Make sure the sweet potatoes are thin enough to fit through the Veggie Bullet Spiralizer chute. Spiralize using Veggie Bullet and set aside.
4. Clean and pat dry the chicken breast tenderloins before cutting them into 1/2" strips. Preheat a nonstick skillet over medium heat. Add 2 tablespoons of olive oil to the pan.
5. Cook the chicken for 4 to 5 minutes on each side until done. Set aside.
6. In the same pan, add 1 tablespoon of olive oil and cook spiralized sweet potatoes for 8 to 10 minutes, stirring frequently. Make sure not to overfill the pan so the "swoodles" cook evenly.
7. Add chicken and sauce to the spiralized sweet potatoes and mix.
8. Top with peanuts and green onions.
9. Enjoy warm!