Keto Vietnamese Lemongrass Chicken Stir-Fry

Ingredients

• 1.5 lbs Chicken Thighs
• 2 stalks Lemongrass
• 4 cloves Garlic
• 1 inch Ginger
• 1 small Red Chili
• 2 tbsp Fish Sauce
• 1 tbsp Soy Sauce (Tamari)
• 1 tbsp Lime Juice
• 1 tsp Swerve Sweetener
• 1 tbsp Coconut Aminos
• 4 cups Cauliflower Rice
• 2 tbsp Avocado Oil
• 2 stalks Green Onions

Instructions

1. 1Finely chop the 2 stalks of lemongrass, 4 cloves of garlic, 1 inch of ginger, and 1 small red chili. Cut the 1.5 lbs of chicken thighs into 1-inch pieces.
2. 2In a medium bowl, combine the chopped lemongrass, garlic, ginger, and chili with 2 tbsp fish sauce, 1 tbsp soy sauce (Tamari), 1 tbsp lime juice, 1 tsp Swerve Sweetener, and 1 tbsp coconut aminos. Stir well to create the marinade.
3. 3Add the 1.5 lbs of chicken thighs to the marinade. Toss to coat evenly, then cover the bowl and let it marinate at room temperature for at least 15 minutes.
4. 4Heat 2 tbsp avocado oil in a 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C).
5. 5Add the marinated 1.5 lbs of chicken thighs to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Stir-fry for 7-10 minutes, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
6. 6While the chicken is cooking, heat the 4 cups of cauliflower rice in a separate pan or in the microwave until heated through. This should take about 5-7 minutes if stir-frying.
7. 7Serve the cooked lemongrass chicken over the heated 4 cups of cauliflower rice. Thinly slice the 2 stalks of green onions and sprinkle them over the top as a garnish.

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