Ingredients
Method
- Cut 1½ pounds boneless, skinless chicken thighs into 1-inch pieces; pat dry.
- Mix ½ cup almond flour, ½ teaspoon salt, and ¼ teaspoon black pepper in a shallow bowl.
- Toss chicken in flour mixture to coat lightly.
- Heat 2 tablespoons avocado oil in a large skillet over medium-high.
- Cook chicken in batches 3-4 minutes per side until golden and crispy; transfer to a plate.
- Whisk 3 tablespoons soy sauce (or coconut aminos), 2 tablespoons rice vinegar, 2 tablespoons low-carb sweetener (such as erythritol), 1 tablespoon tomato paste, 1 teaspoon sesame oil, ½ teaspoon ginger powder, and zest of 1 orange in a small bowl.
- Lower heat to medium-low, add garlic, ginger and pepper flakes, and stir for 30 seconds. Add 2 tablespoons water if the pan is dry.
- Add sauce; bring to a simmer.
- Return chicken; toss to coat in sauce.
- Toss and simmer for 2-3 minutes until chicken reaches 165°F and sauce lightly coats it; almond flour gives a tender coating, not a crisp starch crust.
- Garnish with sesame seeds and sliced green onions.
- Serve over cauliflower rice or shirataki noodles.
Notes
Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.
