Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 0.25 cup gochujang, 2 tablespoons tamari, 1 tablespoon apple cider vinegar, 1 teaspoon erythritol granular sweetener, and 0.5 teaspoon sesame oil, then set aside this spicy glaze.

2. 2

   Pat dry 1.5 pounds of boneless, skinless chicken thighs cut into 1-inch strips with paper towels, then season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

3. 3

   Heat 1 tablespoon of avocado oil in a large non-stick skillet over medium-high heat until shimmering, then add the seasoned chicken and flash-fry for 3-4 minutes until lightly browned and mostly cooked through, stirring frequently.

4. 4

   Push the chicken to one side of the skillet, add 4 cloves of minced garlic and 1-inch of grated fresh ginger to the empty side, and sauté for 30 seconds until fragrant, then mix it into the chicken.

5. 5

   Pour the prepared spicy glaze over the chicken and cook for another 1-2 minutes, tossing to coat thoroughly, allowing the sauce to slightly thicken.

6. 6

   Add 1 pound of thinly shredded fresh collard greens and 0.25 cup of chicken broth to the skillet with the chicken, stirring to combine.

7. 7

   Cover the skillet and let the collard greens steam and wilt for 5-7 minutes, stirring once halfway through, until tender but still vibrant, then remove from heat.

8. 8

   Taste and adjust seasoning with additional salt and black pepper as needed before serving.