Two sides of flavor!
Its Sweet, Its salty, its got Unami, its low carb Keto and delicious! The sweet is from the erythritol and stevia mixture. I have found that if you use two different sweeteners they balance each other out and add depth of flavor to your dish. The salt is from the coconut aminos and balsamic. The unami is from the fish sauce. I add it to everything!! This recipe is great on its own or make it a Asian inspired feast with Ketchup Chicken and Chinese fried Cauliflower rice.
20 oz boneless skinless chicken thighs.
3 tsp Coconut Aminos
3 Tbs Balsamic Vinegar.
2 tbs olive oil
10 drops of liquid stevia
2 tsp powdered erythritol
2 tbs chopped fresh Cilantro
2 tsp lime juice
1 tbs Red Boat Fish Sauce
1 green onion
2 tsp Himalayan Sea Salt
1 tsp Bangkok blend seasoning or Chinese 5 star seasoning
Heat oil in a cast iron skillet over medium heat.
Season both sides of the chicken with salt and Bangkok blend seasoning an add to the pan. Let the chicken thighs sit for 5-8 minutes until browned then flip the chicken.
in a bowl mix the balsamic vinegar, stevia, erythritol, chopped cilantro,chopped green onion, lime juice and fish sauce together and let the sauce flavors muddle together.
Brown the other side of the chicken for 5-8 minutes.
Add the sauce to the pan, flipping the chicken every few minutes to make sure that the chicken is coated with the sauce. The sauce will bubble up and thicken in about 5-8 minutes. When most of the sauce has reduced and has coated the chicken fully turn off the heat. Sprinkle sesame seeds over the chicken and serve the and enjoy!