Keto Gochujang Chicken Stir-Fry

Ingredients

• about 680 g Chicken Thighs
• 4 cups Cauliflower Rice
• 2 cups Broccoli Florets
• 1 Bell Peppers
• 2 tbsp Gochujang Paste (SOY-FREE)
• 3 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Coconut Aminos
• 1 tbsp Sesame Oil
• 1 tsp Erythritol

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

Instructions

1. 1In a medium bowl, whisk together the 2 tbsp Gochujang Paste (SOY-FREE), 3 cloves of minced garlic, 1 tsp of grated ginger, 2 tbsp of Coconut Aminos, 1 tsp of Erythritol, and 1 tbsp of Sesame Oil until well combined. This is your sauce.
2. 2Cut the about 680 g of Chicken Thighs into bite-sized pieces, about 2.54 cm cubes.
3. 3Heat a large 30.48 cm skillet or wok over medium-high heat. Add the cut chicken thighs to the hot skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
4. 4Add the 2 cups of Broccoli Florets and 1 sliced Bell Pepper to the skillet with the chicken. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. They should still have a slight bite.
5. 5Pour the prepared sauce over the chicken and vegetables in the skillet. Stir everything to coat evenly. Cook for another 2-3 minutes, stirring constantly, until the sauce has thickened slightly and coats the ingredients.
6. 6Serve the Keto Gochujang Chicken Stir-Fry immediately over the 4 cups of Cauliflower Rice.

Substitutions

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