Ginger Chicken
A generous amount of ginger gives this chicken dish a bit of heat and lots of flavor. Coconut aminos lend a sweet and umami sauce. Serve on a bed of lettuce or with kelp noodle rice or cauliflower rice.
Servings 2
Calories 369kcal
Ingredients
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken thighs, sliced thin or cut into bite size pieces
- 1 heaping tablespoon ginger grated, or 1/4 cup thinly slice into matchstick size pieces
- 2 garlic cloves minced
- 1/2 yellow onion sliced thin
- 3 tablespoons gluten free soy sauce or 4 tablespoons coconut aminos
- 1 tablespoon monk fruit golden, or liquid sweetener to taste (omit if using coconut aminos)
- 4 tablespoons chicken stock
- 1 tablespoon rice vinegar
Instructions
- Heat a large pan over medium high heat and when hot, add the oil. When the oil is hot, add the chicken and cook until just beginning to brown, about 10 minutes, stirring every once in a while.
- Add the ginger, garlic, and onions and cook until the onions begin to soften and the garlic and ginger are fragrant, about 5 minutes.
- Add the soy sauce, monk fruit, chicken stock, and vinegar and cook until the sauce is reduced and clings to the chicken, another 5 minutes. Serve.
Nutrition
Calories: 369kcal | Carbohydrates: 6g | Protein: 47g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 1822mg | Potassium: 677mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg