Keto Vietnamese Ginger Chicken
How to Make It
Step 1
Begin to prep the ingredients for the dish. Start by slicing the scallions into thin slices and removing the root ends. Set aside in a small bowl. Peel and mince the garlic and set it aside in a small bowl. Peel the skin off a 3” piece of ginger. Then cut the ginger into thin slices. Then thinly cut the slices into thin julienne pieces, and set these aside in a small bowl as well. Dice the chicken thighs into medium dice, about 1” x 1”. Season the chicken thighs with the kosher salt and fish sauce. Stir well to combine. Set it aside to marinate for about 30 minutes.
Step 2
When you are ready to cook, preheat a large nonstick skillet over medium-high heat until hot. Add in the avocado oil and swirl the pan to coat. Add in the brown sugar sweetener. Quickly stir the sweetener into the oil.
Step 3
Immediately add in the chicken thighs. Allow the chicken thighs to sit undisturbed for a few minutes, slightly turning the heat down if necessary. The goal here is to create a nice browned bottom on the chicken and pan to get a “caramelized” effect. Once the chicken is starting to brown, give it a slight stir.
Step 4
Then, continue to cook the chicken undisturbed until a lot more browning occurs. During this time, you can top the chicken with the julienned pieces of ginger and allow them to sit on top of it as the chicken continues to brown.
Step 5
Once you have some good browning going on, add the sherry wine to deglaze the pan. Stir the chicken very well and continuously until the chicken is nicely browned all over from the deglazing process. Cook for a little longer until the chicken is cooked all the way through and browned all over. Taste and adjust any seasonings as desired.
Step 6
Place the chicken in a bowl. Top with the sliced scallions and some freshly chopped cilantro (if desired). Serve with small bowls of cauliflower rice.
Ingredients
- Scallions – 2 small – 3″ long
- Garlic – 3 clove
- Ginger – 2 oz
- Chicken Thighs (Skinless & Boneless) – 2.5 lb
- Coarse Kosher Salt – 1 tsp
- Fish sauce (nam pla or nuoc mam) – 1 tbsp
- Avocado oil – 2 tbsp
- Brown Sugar Replacement – 1 tbsp
- Cooking sherry – 2 tbsp
- Cilantro – 0.25 cup
- Cauliflower rice – 12 oz