- 1 onion, diced
- 2 chicken breasts, sliced
- 1/3 cup soy sauce
- ¼ cup water
- 250g blanched almonds
- 3 carrots, sliced into long noodles
- Fry onion and garlic in a medium sized pan until browned. Add chicken and fry until cooked through.
- Add soy sauce and water, cover and leave to simmer for 10-15 minutes.
- Stir in almonds and cover pan for a further 2 minutes.
- To serve, place carrot noodles in a bowl and top with chicken and almonds.
Categories: Eating Pegan