Keto Chicken Stir Fry

Ingredients:

For the sauce:

• 4 tbsp coconut aminos
• 2 tsp white vinegar
• 1 tbsp fresh grated ginger
• 3 cloves minced garlic
• 1 tsp fish sauce
• 2 tbsp scallions

For the chicken:

• 7 boneless skinless chicken thighs
• 1 small head cabbage
• 1 package broccoli slaw
• 2 tbsp coconut oil
• ½ cup salted cashews

Instructions:

Prepare the sauce by mixing all the ingredients together in a bowl and set aside. Line the bottom of a slow cooker with the chicken thighs and pour about half the sauce over top. Cook the chicken on high heat for 4 hours. Once cooked, shred the chicken with a fork and place in a bowl. Using a large skillet or wok, melt the coconut butter on medium high heat. Add the cabbage and broccoli slaw to the wok and cook 2-3 minutes before adding the remaining half of the sauce. Cook for an additional 3-5 minutes with the sauce and add the shredded chicken to the mixture. After 3-5 more minutes, add the salted cashews and remove from the wok. Makes 3 servings.

Macros: per serving: 495 calories, 24g fat, 32g protein, 12g carbs, 10g net carbs, 4g sugar.