Chicken “Noodle” Stir-Fry Recipe

Ingredients

• 4 slices bacon, diced
• 4 boneless, skinless chicken thighs, cut into small chunks
• ¼ cup diced onions
• 1 teaspoon finely chopped garlic, or cloves from ½ head roasted garlic
• 1 teaspoon grated fresh ginger
• 4 cups thinly sliced cabbage (about ½ head), for “noodles,” or 2 (7-ounce) packages Miracle Noodles
• 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (optional)
• ¼ cup coconut vinegar, apple cider vinegar, or unseasoned rice wine vinegar
• ½ cup coconut aminos or wheat-free tamari
• Fine sea salt

1. Fry the bacon in a large skillet over medium heat until crisp, then remove the bacon from the pan and set aside, leaving the drippings in the pan.
2. Add the diced chicken, onions, garlic, and ginger to the pan and fry over medium heat until the chicken is cooked through and golden brown on all sides, about 7 minutes. If using Miracle Noodles, rinse them in a colander and drain. Set the noodles aside.
3. Add the noodles, sweetener, vinegar, and coconut aminos. If using cabbage noodles, sauté until the cabbage is very soft, like pasta. If using Miracle Noodles, heat on low for about a minute to warm through.
4. Season with salt to taste.