Keto Cashew-less Chicken Stir-Fry

Ingredients

• 1.5 lbs Chicken Thighs
• 3 tbsp Coconut Aminos
• 1 tbsp Rice Vinegar
• 1 tbsp Swerve (or Erythritol)
• 1 tsp Sesame Oil
• 4 cloves Garlic
• 1 tsp Ginger
• 2 cups Broccoli Florets
• 1 Red Bell Pepper
• 3 Green Onions
• 1/4 cup Roasted Pumpkin Seeds
• 4 cups Cauliflower Rice

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into 1-inch pieces. In a medium bowl, combine the chicken pieces with 1 tbsp of the 3 tbsp Coconut Aminos, the 1 tbsp Rice Vinegar, and the 1 tbsp Swerve (or Erythritol). Stir to coat the chicken evenly and let it marinate for 15 minutes.
2. 2Heat 1 tsp of the Sesame Oil in a wok or large skillet over medium-high heat (around 350°F or 175°C). Add the 4 cloves of minced Garlic and the 1 tsp of grated Ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
3. 3Add the marinated chicken pieces to the hot wok. Stir-fry for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
4. 4Add the 2 cups of Broccoli Florets and the 1 Red Bell Pepper, cut into bite-sized pieces, to the wok. Continue to stir-fry for another 3-4 minutes, until the vegetables are slightly tender but still have a bit of crispness.
5. 5Pour in the remaining 2 tbsp of Coconut Aminos. Stir everything together and let it simmer for 1 minute, allowing the sauce to thicken slightly.
6. 6Stir in the 1/4 cup of Roasted Pumpkin Seeds. Cook for another 30 seconds to heat them through.
7. 7Serve the stir-fry immediately over the 4 cups of Cauliflower Rice. Garnish with the 3 Green Onions, thinly sliced.

Substitutions

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