1/3cupunsweetened ketchupI like Primal Kitchen brand
1/2cupcoconut aminos
1tspfish sauce
2tbspapple cider vinegar
1/3cupunsweetened apple juice
1/2tspgarlic powder
1/2tsponion powder
1/2tspginger powder
1/2tspred pepper flakes (optional)
2tsparrowroot flour
For the Chicken:
1.5lbsboneless, skinless chicken thighstrimmed of excess fat and cut into 1 inch cubes
1tspkosher salt
1/2tspblack pepper
1tbspavocado oil
For Serving:
Riced cauliflower
Instructions
For the Sauce:
In a bowl, combine the ketchup, coconut aminos, fish sauce, apple cider vinegar, apple juice, garlic powder, onion powder, ginger, red pepper flakes (if using) and arrowroot flour. Mix to combine. Set aside.
For the Chicken:
Season chicken with kosher salt and black pepper.
Heat a skillet over medium-high heat with avocado oil. Add chicken to the skillet and cook until a golden-brown crust has formed on each side, about 3 minutes per side.
Once the chicken is browned, add the sauce to the pan and toss to coat the chicken. Bring the sauce to a simmer and cook, stirring, until the sauce has reduced and thickened, about 2 minutes.