Keto Dakgalbi (Spicy Chicken Stir-Fry)

Ingredients

• about 680 g Boneless, Skinless Chicken Thighs
• 4 cups Cabbage
• 1 medium Onion
• 1 medium Carrot
• 3 stalks Green Onions
• 3 tablespoons Gochujang (Korean Chili Paste)
• 2 tablespoons Soy Sauce (Gluten-Free Tamari)
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 tablespoon Sesame Oil
• 1 tablespoon Swerve (or other keto sweetener)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 680 g of boneless, skinless chicken thighs with the 3 tablespoons of gochujang, 2 tablespoons of soy sauce (gluten-free tamari), 4 cloves of minced garlic, 1 tablespoon of grated ginger, 1 tablespoon of Swerve (or other keto sweetener), and 1 tablespoon of sesame oil. Mix everything thoroughly to coat the chicken. Let it marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 2 hours.
2. 2Prepare your vegetables: cut the 4 cups of cabbage into bite-sized pieces, slice the 1 medium onion into wedges, and cut the 1 medium carrot into thin matchsticks. Slice the 3 stalks of green onions into 2.54 cm pieces.
3. 3Heat a 30.48 cm skillet or wok over medium-high heat until it is hot. This is approximately 190°C.
4. 4Add the marinated chicken to the hot skillet. Stir-fry for 5 to 7 minutes, or until the chicken is browned on all sides and cooked through. The internal temperature of the chicken should reach 74°C.
5. 5Add the prepared 4 cups of cabbage, 1 medium onion, and 1 medium carrot to the skillet with the chicken. Continue to stir-fry for another 5 to 8 minutes, or until the vegetables are tender-crisp. You want them to be slightly softened but still have a little bite.
6. 6Stir in the sliced 3 stalks of green onions during the last minute of cooking. Cook just until they are slightly wilted.
7. 7Serve the Keto Dakgalbi immediately while hot.

Substitutions

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