It always a discussion in our household of what to do with the leftover Sunday roast, this week it was chicken so we decided to go a little Vietnamese.

Sticky Chicken Recipe and Method

2 breasts or 2 full legs cooked chicken

2-3 tbsp Monk fruit syrup

3 tbsp Dark Soy Sauce substitute

1/2 tbsp fish sauce

2 tsp Tomato Puree

1/2 Onion finely chopped

2 Garlic Cloves minced

1/2-1 tsp ginger paste

1 Chilli finely chopped, de seeded and veined if you don’t want it hot. Or use chilli flakes to your taste.

Shred or dice the chicken into bite size pieces and set aside.

Chop the onions and garlic cloves and place into a bowl.

Into the same bowl add the syrup, dark soy sauce substitute, fish sauce, ginger paste and tomato puree.

Add in the chicken and allow to marinate in the fridge for at least 45 minutes.

To cook place all ingredients into a heated pan and cook until the mixture has turned sticky.

Serve with chicory or lettuce wraps. You could also serve this with low carb noodles.

Sorry about the rubbish picture but I was hungry.

We had it tonight with chicory which I find has more of a crunch than lettuce.