Ingredients
Scale
- 2 tablespoons avocado oil
- 1/2 red onion, thinly sliced
- 2 green onions, finely sliced
- 1 clove garlic, minced
- 1 lb chicken breast, diced
- Salt and ground black pepper, to taste
- 1 tablespoon coconut aminos
- 1 teaspoon red chili flakes
- 1 lime, juiced
- 1 tablespoon Erythritol syrup
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- Lettuce cups for serving
Instructions
- Heat avocado oil in skillet over medium heat.
- Sauté onion, green onion, and garlic with a pinch of salt and pepper for about 3 to 4 minutes; stir occasionally.
- Add diced chicken and cook for about 10 to 12 minutes or until meat is cooked through; stir regularly. (if using a thermometer, cook to a core temperature of 150°F).
- Add all remaining ingredients and stir for a further one or two minutes.
- Salt and pepper to taste.
- Serve hot over lettuce cups.
