1Packet Splenda or Stevia / Truvia Sugar Substitue
1tbspOlive Oil
1
Cut Chicken Thighs into bite size pieces
2
Heat pan over medium high heat. Add 1 Tbs oil to heated pan.
3
Add Chicken to pan and cook chicken until opaque, stirring well so that all pieces are cooked through. Once cooked through, remove chicken and any liquids to a bowl.
4
Reduce heat to medium and add ALL the other ingredients. Cook until bubbly, stirring occasionally to mix well.
5
Add chicken to the sauce and mix throughly. Cook for an additional 2-3 minutes, stirring occasionally so that it's mixed well. Enjoy!
Serving Suggestions
6
Serve over rice. Alternatively, if you're on a low carb / keto diet, you can serve it with steamed riced cauliflower, or even better, serve with cauliflower fried rice!
Credits: This recipe is from theketogenicmermaid's instagram feed.
Ingredients
2lbsChicken Thighs, Boneless and Skinless
1tbspGochujang Paste
¼cupSoy Sauce
1tbspGarlic, Minced
1tbspGinger Paste
1tbspToasted Sesame Oil
1tbspRice Wine Vinegar
¼cupWater
1Packet Splenda or Stevia / Truvia Sugar Substitue
1tbspOlive Oil
Directions
1
Cut Chicken Thighs into bite size pieces
2
Heat pan over medium high heat. Add 1 Tbs oil to heated pan.
3
Add Chicken to pan and cook chicken until opaque, stirring well so that all pieces are cooked through. Once cooked through, remove chicken and any liquids to a bowl.
4
Reduce heat to medium and add ALL the other ingredients. Cook until bubbly, stirring occasionally to mix well.
5
Add chicken to the sauce and mix throughly. Cook for an additional 2-3 minutes, stirring occasionally so that it's mixed well. Enjoy!
Serving Suggestions
6
Serve over rice. Alternatively, if you're on a low carb / keto diet, you can serve it with steamed riced cauliflower, or even better, serve with cauliflower fried rice!
