Ingredients
Scale
- 1/4 cup coconut aminos
- 3 tablespoon Erythritol syrup
- 1 teaspoon fresh ginger, finely grated
- 1 teaspoon garlic powder (or fresh grated garlic)
- 2 tablespoons avocado oil, divided
- 8 boneless skinless chicken thighs
- 2 tablespoons ghee
- Sesame seeds, for garnish
Instructions
- In a large bowl, combine coconut aminos, Erythritol syrup, garlic powder, grated ginger, and one tablespoon of avocado oil.
- Cut chicken into small pieces and add to marinade. Stir. Cover with plastic wrap and marinate on the counter for 30 minutes.
- Heat a large non-stick skillet over medium-high heat. Add remaining avocado oil and heat.
- Remove chicken from marinade with a slotted spoon (reserve marinade), and place in hot skillet. Sauté chicken for about 5 minutes, stirring occasionally.
- Remove pan from heat and transfer chicken to a large bowl.
- Pour reserved marinade into the skillet, add two tablespoons of ghee and place back over medium/high heat. Bring to a boil and stir for about one minute, and then remove from heat.
- Add chicken back to the skillet and stir to combine.
- Sprinkle with sesame seeds and serve hot with cauliflower rice.
