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INGREDIENTS
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2 tablespoons coconut oil
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2 pounds boneless, skinless chicken thighs, cut into bite sized pieces
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½ teaspoon Redmond Real salt
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½ cup chicken bone broth, (I used Kettle and Fire)
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¹⁄3 cup Swerve confectioners’ or equivalent
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¼ cup tomato sauce
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¹⁄3 cup coconut aminos or wheat-free tamari
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1 tablespoon coconut vinegar or apple cider vinegar
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¾ teaspoon crushed red pepper flakes
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¼ teaspoon grated fresh ginger (or more if you are like me and LOVE fresh ginger)
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1 clove garlic, smashed to a paste
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Scallions, sliced on the diagonal, for garnish
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Sesame seeds, for garnish
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OPTIONAL SERVING
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1 batch Zero-Carb Fried Rice or Fried Cauliflower Rice, for serving (optional)