The sauce is basically a satay sauce, just a little thinner.
1 teaspoon fresh ginger, peeled/grated
1 medium red bell pepper, coarsely chopped
1/4 to 1/3 cup coarsely chopped onion
2 cloves fresh garlic, finely chopped
1 lb boneless, skinless chicken thighs, cut into bite size pieces
1/2 cup creamy peanut butter, 2/3 cup if you use chunky
2 tablespoons tamari or soy sauce
2 tablespoons rice vinegar
2 tablespoons chili-garlic sauce
1 tablespoon brown sugar
3 tablespoons vegetable oil, divided plus more for noodles
up to 1 cup chicken or vegetable broth
3/4 lb sweet potato (or butternut squash or 1 lb boniato)
1 lb zucchini squash
1/4 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro
If not purchased at grocery already cut, peel and then spiralize the sweet potato and zucchini or cut into matchstick size pieces.
Preheat oven to 400 F. Toss sweet potato/butternut squash/boniato noodles with a couple of tablespoons of oil plus salt and pepper. Spread out onto a foiled lined pan and bake for 15-20 minutes until tender, stirring gently once or twice. Separately, toss zucchini noodles with oil, salt and pepper and cook for 6-10 minutes until tender. Remove from hot baking pan and allow to cool some. I flipped my zucchini noodles onto some paper towels and let them drain because they exuded a lot of moisture while cooking. Gently toss the noodles together.
Thoroughly mix peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, garlic, ginger, and 2 tablespoons oil with a whisk. It's easier to mix in about a Tbsp of the liquids into the peanut butter at a time until it has thinned out some.
In a large, nonstick sauté pan heated on medium-high, add the remaining 1 tablespoon oil to pan, then add chicken and cook for 2–3 minutes, stirring occasionally until starting to brown. Add red pepper and onion, and half of the peanut butter mixture. If too dry looking, add 1/4 to 1/2 cup chicken broth and cook, stirring occasionally 3–4 minutes or until red bell and onions are tender and chicken is 165°F. Stir in remaining-half peanut butter mixture, adding more chicken broth as needed and cook for 2-3 minutes until everything has cooked through and mixture is hot. Serve over noodles. Garnish with chopped peanuts and cilantro if desired and serve.
NOTE: I bake the noodles instead of cooking them because I've found they tend to break and fall apart if cooked in with the sauce. It also makes for a prettier presentation.