What do you do with leftover chicken on a busy weekend?
I toss it with a yummy sauce, some veggies, and noddles for a one pot meal. I think in the future I am going to make this sauce and keep some in my fridge because my kids loved it! They asked for seconds and thirds on their chicken and vegetables, which usually requires great negotiation to eat even what’s on their plate.
I highly recommend eating this with chopsticks to improve the fun and family buy in!
2 tbs Sesame Oil
4 tbsp Almond Butter
2 tbsp Coconut Aminos
1 tsp Grated Ginger
1 tsp Rice Vinegar
2 tsp Maple Syrup or Substitute*
2 tbs Water
1 cup Snap Peas
1 cup Shredded Carrots
2 cups Cooked Chicken, cubed or shredded
1 pkg Miracle Noodles** (substitute zoodles or rice noodles)
1/4 cup Sliced Almonds, toasted
Prepare Chicken and noodles, set aside.
Heat oil over medium heat in a large pan or wok. Add peas and carrots and saute until they start to soften, then set aside.
Add almond butter, coconut aminos, ginger, rice vinegar, maple syrup and water to the pan and whisk until thick and well combined.
First add noodles back to pan and toss to coat with sauce. Then add chicken and vegetables. Cook on low heat, stirring to combine, until heated through.
Place in serving bowls and top with sliced toasted almonds.
*I use Lakanto Monk fruit Maple Syrup as a low carb substitute.
**I use Shiitake Miracle Noodles for a zero calorie, high fiber alternative to rice noodles. They soak up the flavor of the sauce better than spiralized vegetables. I used Fettuccine shaped noodles for this recipe.