Paleo Three Cup Chicken Stir-Fry

Ingredients

• about 910 g Chicken Thighs
• 4 cups Cauliflower Rice
• 1/4 cup Coconut Aminos
• 1/4 cup Sesame Oil
• 1/4 cup Rice Vinegar
• 1/4 cup Ginger
• 6 cloves Garlic
• 1/2 cup Green Onion
• 1/2 cup Thai Basil

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

Instructions

1. 1Place a 30.48 cm skillet or wok over medium-high heat. Add the 1/4 cup of sesame oil and heat until it shimmers, about 1 minute.
2. 2Add the 1/4 cup of ginger and 6 cloves of garlic to the hot oil. Stir constantly for 1 minute until they smell fragrant, being careful not to burn them.
3. 3Add the about 910 g of chicken thighs to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides. The internal temperature should reach 74°C.
4. 4Pour the 1/4 cup of coconut aminos and 1/4 cup of rice vinegar into the skillet with the chicken. Stir to combine.
5. 5Bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and cook for 20 minutes, or until the chicken is cooked through and tender.
6. 6Stir in the 1/2 cup of green onion and 1/2 cup of Thai basil. Cook for 1 minute more, just until the herbs are slightly wilted.
7. 7Serve the Three Cup Chicken immediately over the 4 cups of cauliflower rice.

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