Thai Chicken Thigh Stuffed Sweet Potatoes {Recipe ReDux}

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It’s no secret that leftovers are this girl’s best friend. Every night for dinner, I try to make enough to have at least enough leftovers for 2 additional meals, whether those are used for lunch the next day or another dinner. And while I could happily eat the same thing over and over again [hellooo oatmeal for breakfast!], I have a husband that feels differently. Enter this month’s Recipe ReDux that basically describes the way we live.

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

Chicken is on the menu usually at least 5 nights so we have to get creative around here! Our fridge is full of different sauces to easily change things up on a day-to-day basis. Sometimes meals are as simple as grilled chicken, lettuce, tomato, onion, and buffalo sauce on a roll. Other times I like to dress it up.

Thai Chicken Thigh Stuffed Sweet Potatoes

Serves 2

Ingredients
– 3 or 4 leftover grilled boneless, skinless chicken thighs; sliced
– 1/2 bell pepper; sliced
– 1/4 english cucumber; sliced
– 1 small head broccoli; steamed
– 1/2 cup shredded red cabbage
– 2 medium sweet potatoes
– Chopped peanuts [optional for topping]

For the Sauce
Adapted from my Spicy Sriracha Peanut Sauce
– 1/4 cup crunchy peanut butter
– 1/2 cup lite coconut milk
– 1 tbsp rice wine vinegar
– 1 tbsp lite soy sauce
– 1/4 cup toasted sesame oil
– 1-2 tbsp sriracha

Directions
Prepare your sweet potatoes by either baking them in the oven at 400°F for about 45 minutes or microwave them in a damp papertowel for 3-5 minutes until soft.

Place all of the ingredients for the sauce in a medium bowl and mix well. Place the sweet potato on a plate and mash in 1-2 tbsp of the sauce. Layer up the bell pepper, cucumber, broccoli, cabbage, and chicken on top. Drizzle over more sauce and top with chopped peanuts.

Food for Thought

What’s your favorite way to use leftovers?
Have you tried stuffed sweet potatoes?