2 to 2.5 lbs chicken breast, cut into bite sized cubes
Salt or onion salt to season chicken
1/4 cup lime juice plus wedges for serving (about 4-5)
2 T Fish Sauce (if in a pinch, can use worcestershire sauce)
1/4 cup sugar free teriyaki sauce
6 garlic cloves, finely minced
2 shallots, finely minced
2 T lemongrass paste or 2 large lemongrass stalks, cleaned and minced
Handful cilantro leaves, chopped
Avocado oil or similar for pan
optional: few drops stevia glycerite or teaspoons brown sugar substitute
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Heat pan with tsp oil to medium high, toss chicken in salt or onion salt and put as many as fit comfortably in a single layer in pan to brown, flip to brown other side. Move to a waiting plate and repeat until all the chicken is cooked, adding more oil as needed.
If pan has gotten too browned on bottom, clean pan and return to heat. Add 1 tsp oil and heat to medium, add in shallots and garlic and cook 3-4 minutes, careful not to burn, until somewhat softened.
While that is cooking add lime juice, fish sauce, teriyaki sauce, and sweetener if using to a container and mix. Add to softened garlic/shallots and cook for a few minutes to thicken.
Add chicken back to pan and toss to coat and heat. Remove from heat. Add cilantro and toss to distribute.  (Note: If planning to make as "meal prep" can add cilantro to each serving instead of ahead of time - by day 3 it tends to lose the cilantro flavor if made in advance)

To serve, if desired, top with a bit of fresh cilantro and a wedge of lime.


Great on cauliflower rice!