Recipe makes 4 servings
Ingredients:
1½ lb (680 g) boneless, skinless chicken thighs or breast, cut into bite-size pieces
2 Tbsp(30 ml) avocado or olive oil
½ tsp salt
¼ tsp black pepper
¼ cup (60 ml) soy sauce or tamari
1 Tbsp (15 ml) rice vinegar
1 Tbsp (15 ml) toasted sesame oil
1 tsp monk fruit sweetener
2 garlic cloves, minced
1 tsp fresh ginger, grated
2–3 tbsp (30–45 ml), water, as needed
1 Tbsp sesame seeds
2 spring onions, thinly sliced
Instructions:
Heat the oil in a wide skillet over medium-high heat while you are seasoning the chicken with salt and pepper.
Cook for about 5–7 minutes, turning, until golden and cooked through. Remove the chicken and set it aside.
Reduce the heat to medium.
Add the soy sauce, rice vinegar, sesame oil, monk fruit sweetener, garlic, and ginger to the pan.
Simmer for about 2–3 minutes, stirring, until slightly reduced and glossy. Add water as needed to loosen.
Return the chicken to the pan and toss continuously for a minute until evenly coated and sticky.
Remove from the heat and sprinkle with sesame seeds and spring onions.
Serve immediately.
Nutritional breakdown per serving. Recipe makes 4 servings
365 Calories
34g Protein
24g Fat
1g Fiber
5g Total Carbs
4g NET Carbs
