Thai Chicken Stuffed Sweet Potatoes

Slight changes to Paleo OMG, so easy to make and very tasty.

Thai Chicken 2

3 medium sweet potatoes or yams
1/2 cup canned full fat coconut milk
1/4 cup smooth almond butter
1 tablespoon coconut aminos or gluten free soy sauce
1 tablespoon chili garlic sauce, Sriracha or something similar
1 teaspoon sesame oil
1 teaspoon honey
1/2 teaspoon red pepper flakes
1 garlic clove
Pinch of salt
2 cups chopped cooked chicken (rotisserie is fine)
3 small peppers, chopped
1 small jalapeno
Salt and pepper for taste
Small handful of fresh basil (optional)

1.) Preheat the oven to 425 degrees
2.) Poke holes with a knife or fork in each sweet potato. Wrap the potatoes in foil in oven and bake for 45 minutes to 1 hour, until potato is soft.
3.) Prepare the rest once potatoes have 15 minutes left to cook. Place coconut milk, almond butter, coconut aminos, garlic sauce, sesame oil, honey, red pepper flakes, garlic clove and salt into chopper/blender and puree until well mixed. Thai Chicken 1
4.) Place a small amount of oil in a large sauce pan over medium heat. Add chopped chicken, peppers and sprinkle with some salt and pepper. Saute for five minutes, then add sauce and basil, then mix well with chicken.
5.) Cut sweet potatoes down the middle, fill with the chicken mixture, top with fresh herbs.

Leave a Reply

Your email address will not be published. Required fields are marked *