Maria Emmerich's Bourbon Chicken
Ingredients
- 2 tablespoons coconut oil
- 2 pounds boneless skinless chicken thighs, cut into bite sized pieces
- ½ teaspoon Redmond Real salt
- ½ cup chicken bone broth (I used Kettle and Fire)
- 1/3 cup Natural Sweetener
- ¼ cup tomato sauce
- 1/3 cup tamari sauce or coconut aminos
- 1 tablespoon apple cider vinegar or coconut vinegar
- ¾ teaspoon crushed red pepper flakes
- ¼ teaspoon fresh ginger grated, or more if you are like me and LOVE fresh ginger
- 1 clove garlic smashed to a paste
OPTIONAL:
- Scallions sliced on the diagonal, for garnish
- Sesame seeds for garnish
- 1 batch Zero-Carb Fried Rice for serving (optional), or Fried Cauliflower Rice
Instructions
- Heat the oil in a large wok or cast-iron skillet over medium-high heat. Pat the chicken dry with a paper towel. Season well on all sides with the salt.
- Place the chicken in the wok and stir-fry on all sides until light golden brown, about 4 minutes. Remove the chicken from the wok and set aside. Add the broth, sweetener, tomato sauce, coconut aminos, vinegar, red pepper flakes, ginger, and garlic to the wok and whisk to combine. Simmer until reduced and thickened, about 10 minutes.
- Return the chicken to the wok and simmer for 5 to 10 minutes, until the sauce is thickened and the chicken is warmed through. Garnish with scallions and sesame seeds and serve over fried rice, if desired.
- Store in an airtight container in the refrigerator for up to 4 days. To reheat, place in a lightly greased skillet over medium heat for 5 minutes, stirring occasionally, or until heated through.
Nutrition
Calories: 495 | Fat: 32g | Protein: 44g | Carbohydrates: 5g | Fiber: 3g | P:E Ratio: 1.3