Keto Vietnamese Chicken and Cabbage Stir-Fry

Ingredients

• about 450 g Chicken Thighs
• 6 cups Shredded Cabbage
• 1 medium Red Bell Pepper
• 4 stalks Green Onions
• 3 tablespoons Soy Sauce (or Coconut Aminos)
• 1 tablespoon Fish Sauce (Nuoc Mam)
• 1 tablespoon Rice Vinegar
• 1 teaspoon Swerve Sweetener (or other keto sweetener)
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Sesame Oil
• 1 tablespoon Olive Oil

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

Instructions

1. 1In a medium bowl, whisk together the 3 tablespoons Soy Sauce (or Coconut Aminos), 1 tablespoon Fish Sauce (Nuoc Mam), 1 tablespoon Rice Vinegar, 1 teaspoon Swerve Sweetener (or other keto sweetener), 2 cloves Garlic (finely minced), 1 teaspoon Ginger (grated), and 1 teaspoon Sesame Oil until well combined. This is your sauce.
2. 2Prepare your ingredients: Cut the about 450 g Chicken Thighs into bite-sized pieces, about 2.54 cm cubes. Thinly slice the 1 medium Red Bell Pepper. Thinly slice the 4 stalks Green Onions, separating the white and light green parts from the dark green tops.
3. 3Heat 1 tablespoon Olive Oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
4. 4Add the about 450 g Chicken Thighs to the hot skillet. Stir-fry for 5-7 minutes, until the chicken is golden brown and cooked through, reaching an internal temperature of 74°C.
5. 5Add the 6 cups Shredded Cabbage and the sliced 1 medium Red Bell Pepper to the skillet with the chicken. Stir-fry for 3-5 minutes, until the cabbage is tender-crisp and the pepper is slightly softened.
6. 6Pour the prepared sauce over the chicken and vegetables in the skillet. Add the white and light green parts of the sliced 4 stalks Green Onions. Stir-fry for another 1-2 minutes, until the sauce is bubbling and evenly coats all the ingredients.
7. 7Remove the skillet from the heat. Garnish the stir-fry with the reserved dark green tops of the sliced 4 stalks Green Onions just before serving.

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