Saucy Gochujang Chicken Stir fry

Ingredients

FOR THE GOCHUJANG SAUCE

2 tablespoons gochujang (I use Mother In Law's brand; sub a gluten-free brand for gluten-free, see page 6)

1 tablespoon unsweetened ketchup

1 tablespoon coconut sugar

1 tablespoon rice vinegar

½ teaspoon toasted sesame oil

¼ cup coconut aminos

¼ cup low-sodium chicken broth

2 garlic cloves, minced

1-inch piece fresh ginger, peeled and grated

½ teaspoon crushed red pepper flakes, optional

FOR THE STIR-FRY

1½ pounds chicken tenders, cut into

1-inch pieces

3 tablespoons avocado oil, divided, plus more as needed

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons tapioca flour

1 pound green beans, trimmed and cut into 1-inch pieces

4 green onions, thinly sliced, plus more for serving

Prepared cauliflower rice or steamed rice, optional for serving

Directions

MAKE THE GOCHUJANG SAUCE: In a medium bowl, combine the sauce ingredients and whisk until smooth. Set aside.

PREPARE THE STIR-FRY: In a large bowl, combine the chicken, 1 tablespoon of the avocado oil, the salt, black pepper, and tapioca flour and toss to mix well. Set aside.

IN a large deep nonstick skillet, heat the remaining 2 tablespoons of avocado oil over medium-high heat. Working in batches if necessary, so as not to overcrowd the pan, add the chicken in a single layer and sear until a golden-brown crust forms and the chicken is cooked through, 3 to 4 minutes per side. Using a slotted spoon, transfer the chicken to a clean plate and set aside.

TO the same skillet, add the green beans and green onion. Cook, tossing occasionally, until the green beans are blistered and tender, about 5 minutes. If the skillet runs dry, add more avocado oil.

ADD the reserved sauce and chicken to the skillet. Cook, stirring, until the sauce is thickened and the chicken is well coated, 2 to 3 minutes.

Serve as is or over prepared rice. Garnish with additional green onions.