Right when I thought my life was slowing down a little bit, it suddenly has sped up faster than it was before. I'm not sure if this is a good or bad thing, but I'm happily embracing every moment and trying to learn how to BREATHE. Am I behind on school work? Yes. Am I behind on gym time? Yes. Am I behind with catching up with loved ones? Big Yes! and sadly I've also been behind on my cooking!! But now it begins again. My little family has been traveling the last two weeks and we are finally getting settled back in. After lots of holiday eating and socializing and drinking, I'm getting back on track with healthy eating. So this meal is the perrrrrrrrrfect jump start to a crazy week. My husband said it was his fav dish he has had in a while. And I think so too :)
First roll the chicken into small 1 inch balls. I made around 12-13 with mine. Put on a tray and put to the side.
In a small bowl combine 2 tablespoons of sesame oil, soy sauce, fish sauce, honey and add the lemongrass. Put to the side.
With the remaining 2 tablespoons of sesame oil, add to a large skillet. Add the sweet potato noodles and cook for about 5 minutes. Add salt and pepper. Put to the side.
In a skillet, add the chicken and cook. Turn every minute or so. Around 5-7 minutes. In the last minute add the sauce and let it cook and thicken. Turn off heat and place to the side.
In a saucepan, add the chicken broth and chili sauce. I like my soup a little more spicy, so I added a little more. Let it boil.
Once everything is done, add the broth to a bowl and add the noodles and chicken. Add carrots, cucumber, mango for topping. You can also add ginger, cilantro and fresno chili!
My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree