Hey everyone!

I hope you enjoy this delicious chicken stir fry dish made with my gochujang!

It is a slightly sweet, salty and spicy dish.

You can customize it with whatever veggies you have on hand.

Normally, we put cabbage, carrots, perilla leaves, onion, green onion, sweet potato and rice cake.

However, since I am trying to eat low carb, I switched out the sweet potato for kabocha squash and added cabbage, onion, trumpet mushroom and konjac noodle, just whatever I had on hand.

I love this dish with cheese on top to make it keto!

Give it a try!

ingredients:

Chicken thighs 350g

cabbage 360g

onion 85g or 1/2 small

kabocha squash 180g

trumpet mushroom 40g

konjac noodle 200g

sauce:

Daisy's red pepper paste 3T

red pepper powder 3T

coconut aminos 2T

liquid aminos 1t

erythritol 2T

curry powder 1t

minced garlic 1.5T

minced ginger 1t

sesame oil 1T

cheese sauce:

1 cup mozzarella cheese

4T mayo

1) Mix all sauce ingredients together

2) Dice chicken thigh into bite size pieces

3) Mix chicken in the sauce and marinate in fridge for 1-2 hours

4) Cut veggies

5) Heat 2T oil in a pan and add chicken and then the rest of ingredients

6) Stir and put a lid on to cook, stirring often to prevent burning

7) Meanwhile, mix cheese sauce ingredients and microwave for 1minute and mix

8) Once chicken is cooked thoroughly, add cheese sauce to the top and serve

Tip: If using kabocha squash, cut off however much you are going to use. Then, discard the inner seeds. Then microwave for about 1-2 minute with a little bit of water. Once cool enough to touch, cut the outer layer and dice squash into bite size pieces.