Keto Dak Galbi (Spicy Stir-fried Chicken)

Ingredients

• 1.5 lb Boneless, Skinless Chicken Thighs
• 1/2 head Cabbage
• 1/2 medium Onion
• 2 stalks Green Onions
• 3 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Gochugaru (Korean Chili Powder)
• 2 tbsp Soy Sauce (Tamari)
• 1 tbsp Swerve (Granular)
• 3 cloves Minced Garlic
• 1 tsp Ginger
• 1 tbsp Sesame Oil
• 2 tbsp Chicken Broth

Instructions

1. 1In a medium bowl, combine the 3 tbsp Gochujang (Korean Chili Paste), 1 tbsp Gochugaru (Korean Chili Powder), 2 tbsp Soy Sauce (Tamari), 1 tbsp Swerve (Granular), 3 cloves Minced Garlic, 1 tsp Ginger, and 1 tbsp Sesame Oil. Mix these ingredients thoroughly to create the marinade. Add the 1.5 lb Boneless, Skinless Chicken Thighs, cut into bite-sized pieces, to the bowl and toss to coat each piece evenly. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature.
2. 2Place a 12-inch skillet or wok over medium-high heat, approximately 375°F (190°C). Once the pan is hot, add the marinated chicken pieces in a single layer. Stir-fry the chicken for 5-7 minutes, or until it is browned on the outside and about halfway cooked through. You'll notice it's no longer pink in the center.
3. 3Add the 1/2 head Cabbage, shredded, and the 1/2 medium Onion, sliced, to the skillet with the chicken. Continue to stir-fry for another 8-10 minutes. Cook until the chicken is fully cooked through (internal temperature reaches 165°F or 74°C) and the cabbage is tender but still has a slight crispness. The onions should also be softened.
4. 4If the pan seems dry, add 1-2 tbsp Chicken Broth to create a little moisture and help the sauce coat the ingredients. Stir everything together for 1 minute to ensure it is well combined.
5. 5Remove the skillet from the heat. Garnish the Dak Galbi with the 2 stalks Green Onions, chopped. Serve immediately.

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