3 tablespoons coconut aminos or low metal condiment
1 teaspoon fish sauce
2 teaspoons vegetable oil
1 teaspoon apple acetum
1/4 – 1/2 teaspoon red pepper chili flakes to style
1/2 teaspoon contemporary minced ginger
2 cloves garlic minced
2-3 tablespoons water or broth
1-2 teaspoons monk fruit or erythritol, go with desired sweetness level
For the stir-fry:
3/4 pound chicken thighs turn over one in. items
Himalayan pink salt and black pepper pro re nata
3-4 tablespoon vegetable oil or avocado oil
1 red bell pepper cut into bite-sized items
1 medium-large zucchini cut into halves
**2 – three dried red chili peppers to style found in Asian supermarkets or the International section of an oversized chain market (can additionally substitute with 1-2 teaspoons Sriracha)
2/3 cup cooked cashews or cooked peanuts
1/4 teaspoon xanthum gum nonmandatory for thickening sauce
Sesame seeds and cut inexperienced onions for garnish (optional)
In a medium bowl, mix all the ingredients for the sauce. Set aside.
Season chicken with salt, pepper and one tablespoon of sauce/marinade.
Add oil to a cooking pan or an oversized non-stick cooking pan over medium-high heat.
Add the chicken and cook for 5-6 minutes, or till the chicken is setting out to brown and nearly broiled through.
Toss in the zucchini, bell peppers and dried chili peppers (if using) and cook for 2-3 minutes, or till the vegetables square measure crisp-tender and therefore the chicken is broiled through. Pour within the remaining sauce and add the cashews. Toss everything along and switch heat to high. permit sauce to scale back and thicken. Season with salt, pepper or extra red pepper chili flakes pro re nata. you’ll be able to add a bit little bit of 1/4 teaspoon xantham gum to thicken up the sauce any, if desired.
Remove from heat and serve heat on an oversized platter or over zoodles or cauliflower rice. Sprinkle with Sesamum indicum seeds and inexperienced onions if desired.