Prepare the marinade. In a large bowl, mix together soy sauce, vinegar, oyster sauce, lemon juice, and monk fruit.
⅓ cup soy sauce, 1 ½ tablespoons vinegar, 1 teaspoon monk fruit/erythritol sweetener, 2 tablespoons oyster sauce, 2 tablespoon lemon juice
Marinate the chicken. Cut the chicken into bite sized pieces and add them to the bowl with the marinade. Use your hands to combine well making sure each piece is well coated. Set aside to marinate. For best results marinate over night sealed in the fridge. (Start your cauliflower rice now)
2 lb chicken thighs
Fry the onions, garlic, ginger and lemongrass. Heat oil in a large fry pan over medium heat. Once the oil is very hot add sliced onion, minced garlic and ginger, and fry until the onions begin to turn translucent and brown on the edges, around 5 minutes. Add the chopped lemongrass and fry for 2-3 minutes longer.
1 small onion, 3 cloves garlic, 1 tablespoon ginger, 1 tablespoon lemongrass
Cook the chicken. Add the marinated chicken and all of the liquid to the pan and cook the chicken for 20 to 25 minutes until it is cooked through. Continue simmering until the sauce thickens to your liking.
Stir in Fresh Basil. Once the chicken is fully cooked, turn off the heat and stir in fresh basil, green onion, and red chili.
⅓ cup fresh basil, 1 stalk green onion
Garnish and Serve. Serve over low carb cauliflower rice and top with a crispy fried egg.