2 pounds chicken thighs, boneless, skinless, cut into bite-sized pieces
2 tablespoons coconut oil
1/2 cup chicken bone broth
1/2 teaspoon fine sea salt
3/4 teaspoon crushed res pepper flakes
1/4 cup tomato sauce
1/3 cup coconut aminos or tamari sauce
1/3 cup monkfruit sweetener
1/4 teaspoon grated fresh ginger
1 clove garlic, smashed
1 tablespoon apple cider vinegar (or coconut vinegar)
Scallions, diagonally sliced
Cut the chicken into bite-sized chunks. Pat the chicken dry with a paper towel and season with salt on both sides.
Heat a large wok or cast-iron skillet over medium-high heat. Add in coconut oil.
Once the oil is hot, add the chicken pieces and stir-fry for about about 4 minutes until light golden brown.
Remove the chicken from the skillet and set aside.
To the same skillet or wok, add the broth, tomato sauce, coconut aminos, swerve confectioners, vinegar, ginger, red pepper flakes, and smashed garlic. Whisk everything until well combined.
Simmer for about 10 minutes until reduced and thickened.
Add the chicken back to the skillet and simmer for more 5 to 10 minutes until the sauce is thickened.
Garnish with sliced scallions and sesame seeds on the top and serve warm over a bed of cauliflower rice or low carb fried rice.