Low-Carb Bourbon Chicken

by KetoDietApp.com

Step 1Slice the chicken breasts into thin strips. Mince the garlic and finely chop or grate the ginger. Prepare the remaining ingredients.
Note: We're using tamari sauce, which is already salty, so it's best to season this dish in the end of the cooking process.

Step 2Grease a skillet with olive oil (or ghee) and cook the chicken breasts on medium-high in batches, about 2 minutes per side. Do not overfill the pan. Once all of the chicken is cooked

Step 3Place all the chicken back into the saucepan and add the minced ginger and garlic, tomato paste, onion powder and chile flakes. Stir to combine.

Step 4Add the brown sugar substitute, allulose syrup (or more brown sugar substitute), tamari sauce (or coconut aminos), bourbon, lemon juice and chicken stock (or water).

Step 5Stir and cover with a lid. Brin to a boil over medium-high and then turn down to medium.

Step 6Cook for about 15 minutes, until thickened and sticky but not too dry. If it gets too dry, add a dash of water. If it's too saucy, cook for a couple more minutes.

Step 7Serve with cauliflower rice, palmini rice or shirataki rice and sliced spring onion. Eat warm or let it cool down and refrigerate for up to 4 days. For longer storage, freeze (without the side) for up to 3 months.