Keto Caramel Chicken

Ingredients:
2 lbs (900g) chicken thighs or breasts, boneless and skinless
2 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1/4 cup coconut aminos (a low-carb alternative to soy sauce)
1/4 cup almond butter (smooth, unsweetened)
2 tbsp erythritol or other keto-friendly sweetener
1 tbsp apple cider vinegar

1/2 cup chicken broth (preferably homemade or low sodium)
1 tsp grated ginger
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chili flakes (optional, for a touch of heat)
2 tbsp chopped fresh cilantro (for garnish)

Instructions:

Prepare the Chicken:
Season the chicken thighs or breasts with a bit of salt and pepper.
Heat olive oil in a large skillet or pan over medium heat.
Add the chicken and cook for about 5-7 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
Make the Caramel Sauce:
In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute.
Stir in the coconut aminos, almond butter, erythritol, apple cider vinegar, and chicken broth. Mix well to combine.

Bring the sauce to a simmer, stirring frequently, until it thickens slightly, about 5-7 minutes.
Combine Chicken and Sauce:
Return the cooked chicken to the skillet and coat with the caramel sauce.
Reduce heat to low and let the chicken simmer in the sauce for another 5-10 minutes, allowing the flavors to meld and the sauce to thicken further.
Finish and Serve:
Stir in the grated ginger and adjust seasoning with salt, pepper, and chili flakes if desired.
Garnish with chopped fresh cilantro before serving.
This Keto Caramel Chicken pairs wonderfully with a side of steamed or sautéed vegetables, cauliflower rice, or a simple green salad. Enjoy your meal!