Spicy Korean Chicken and Broccoli (Keto)

Ingredients

• 1.5 lbs Chicken Thighs
• 4 cups Broccoli Florets
• 2 tbsp Gochujang (Korean Chili Paste)
• 2 tbsp Soy Sauce (Tamari for Gluten-Free)
• 1 tbsp Erythritol or Monk Fruit Sweetener
• 3 cloves Garlic
• 1 tsp Ginger
• 1 tsp Sesame Oil
• 1/2 tsp Red Pepper Flakes
• 2 tbsp Avocado Oil

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into 1-inch pieces.
2. 2In a medium bowl, whisk together the 2 tbsp Gochujang (Korean Chili Paste), 2 tbsp Soy Sauce (Tamari for Gluten-Free), 1 tbsp Erythritol or Monk Fruit Sweetener, 3 cloves minced Garlic, 1 tsp grated Ginger, and 1 tsp Sesame Oil until well combined.
3. 3Heat the 2 tbsp Avocado Oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C).
4. 4Add the 1.5 lbs Chicken Thighs to the hot skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C).
5. 5Add the 4 cups Broccoli Florets to the skillet with the chicken. Cook for 5-7 minutes, stirring frequently, until the broccoli is tender-crisp and bright green.
6. 6Pour the prepared sauce mixture over the chicken and broccoli in the skillet. Stir everything together to coat evenly.
7. 7Continue to cook for another 2-3 minutes, stirring constantly, until the sauce has thickened slightly and coats the chicken and broccoli. Add the 1/2 tsp Red Pepper Flakes during this step and stir to distribute.
8. 8Serve immediately.

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