Sauce – ¼ cup chicken broth – 2 tablespoons coconut aminos – 2 tablespoons Swerve brown sugar substitute – 1 tablespoon peanut butter – 1 tablespoon fish sauce sugar free, like red boat – 1 tablespoon rice wine vinegar – 1 teaspoon sea salt – ½ teaspoon fresh ground black pepper – ¼ teaspoon xanthan gum
Stir Fry – 1 pound boneless skinless chicken thighs cut into ¼-inch slices – 1 teaspoon sea salt – 1 teaspoon baking powder – 2 tablespoons avocado oil – ½ yellow onion sliced thin – ½ red pepper sliced thin – 3 large eggs beaten – ¼ teaspoon red pepper flakes – For serving: palmini noodles green onions, cilantro, peanuts, lime wedges
– Cook the chicken, stirring often, for 7 to 9 minutes, or until cooked through. – Remove the chicken from the skillet.
– Add the yellow onion and red pepper and cook for 4 minutes. – Reduce the heat to medium.
– Push the vegetables to one side of the skillet. Add the eggs to the other side of the skillet and sprinkle with the crushed red pepper flakes. – Cook for 2 minutes, until set, and then use a spatula to break the eggs into pieces.
– Stir the eggs into the vegetables and return the chicken to the pan. – Add the prepared sauce to the pan and cook until the sauce begins to thicken, about 3 minutes.
– Remove from heat and serve over palmini noodles. – Top with green onions, cilantro, peanuts, and lime wedges.