Heat the avocado oil in a large skillet over high heat.
Add in the chicken thighs and cook until brown on all sides and cooked through. Should take about 5 minutes. Check for doneness with a meat thermometer (165F)
Reduce the heat to medium and add in the green and yellow bell peppers. Cook for about 2 minutes just to soften them up a bit.
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Add in the apple cider vinegar, tomato paste, soy sauce, sweetener and xanthan gum. Stir well to incorporate the xanthan gum.
Turn the heat back up to high just until the liquid starts to bubble. Remove from the heat and let sit for a few minutes to chicken.
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