Keto Vietnamese Lemongrass Chicken Stir-Fry

Ingredients

• about 680 g Chicken Thighs
• 2 stalks Lemongrass
• 4 cloves Garlic
• 2.54 cm 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

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

Instructions

1. 1Finely chop the 2 stalks of lemongrass, 4 cloves of garlic, 2.54 cm of ginger, and 1 small red chili. Cut the about 680 g of chicken thighs into 2.54 cm 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 about 680 g 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 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
5. 5Add the marinated about 680 g 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 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.

Related Guides