Here is my take on chicken Low Mein with peanut sauce. However, we are using carrots as noodles.
This recipes serves 2 adults and 1-2 kids.
1/2 cup coconut amino, liquid aminos, or low sodium soy sauce
1/4 cup honey, brown sugar or sweetener of choice
2 Tablespoons natural peanut butter
3-4 Chicken breasts cut into chunks
2-3 cups of frozen or fresh spiraled carrot noodles (I love the ones from Trader Joe's)
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
2 cups mixed vegetables, like broccoli, baby corn, or peppers
Dry peanuts for garnish
Sesame seeds for garnish, if desired
Pre-mix your sauce in a small bowl.
Cook chicken with garlic power, and onion powder until done.
Remove chicken from pan.
Pour sesame oil into pan and add the carrot noodles. Season with onion powder, garlic powder, salt, and pepper.
Add mixed vegetables and cook until softened.
Add the chicken back to the pan with the noodles and veggies.
Once everything is cooked through, pour pre-mixed sauce over top and stir everything together.
Only let it heat up for about a minute or 2 and then remove from heat.
Tip: if you let the sauce get too hot and sit in the pan, it will become extremely salty.
You can sprinkle a few peanuts on top for crunch, or toast them in the hot pan for a minute and then add to dish.