Ingredients
- 2 tablespoons avocado oil
- 2 ½ pounds chicken thighs, cut into 1-inch pieces
- ¼ cup soy sauce or coconut aminos
- 3 tablespoons keto brown sugar substitute
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- ½ cup water
- ¼ teaspoon xanthan gum
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Heat avocado oil in a large skillet over medium-high heat.
- Add chicken pieces in a single layer and cook for about 8 minutes, stirring occasionally, until browned and cooked through.
- In a bowl, whisk together soy sauce, keto sweetener, garlic, ginger, water, and xanthan gum until smooth.
- Reduce heat to medium and pour the sauce into the skillet with the chicken.
- Stir to coat evenly and let simmer for a few minutes until the sauce thickens and becomes glossy.
- Remove from heat and transfer to serving plates.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
- Whisk xanthan gum thoroughly to avoid clumps.
- Chicken thighs provide more juiciness than breasts.
- Add vegetables like broccoli or zucchini for a complete meal.
- Use coconut aminos for a gluten-free option.
- Add chili flakes for a spicy kick.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 316
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 120 mg
