- 3 boneless, skinless chicken breasts cut into cubes
- 2 tablespoons tamari or gluten-free soy sauce
- 1 teaspoon sesame oil
- 1 large egg
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly grated ginger
- 4 tablespoons tapioca flour
- 1 cup lard or palm oil shortening
- 2 cups zucchini, unpeeled, thickly sliced and cut into half-moons
- 1/2 medium onion, thinly sliced
- 2 tablespoons ghee
- 1 can (14 oz) pineapple chunks, liquid reserved
- 1/4 cup coconut sugar
- 1 tablespoon tamari or gluten-free soy sauce
- 2 tablespoons tapioca flour
- Whisk the 2 tablespoons tamari, sesame oil, egg, pepper, ginger and 4 tablespoons tapioca flour in a large mixing bowl. Add the cubed chicken and toss to coat the meat. Cover and refrigerate for about an hour, stirring occasionally.
- Heat the lard or palm oil shortening in a large, heavy skillet over high heat. Drain the marinade from the chicken and discard. Fry the chicken, in batches if necessary, until browned and cooked through, about 4 minutes. Remove to a paper towel-lined plate; set aside and keep warm.
- Combine the reserved pineapple juice with enough water to make 1 cup. Whisk in the coconut sugar, remaining tapioca flour and tamari until the sugar is dissolved. Set aside.
- Heat the ghee in a wide, shallow sauté pan over medium high heat and stir-fry the onion and zucchini until tender crisp. Add the pineapple and juice mixture to the pan and cook, stirring constantly, until the sauce thickens enough to coat a spoon, about 2 or 3 minutes.
- Add the fried chicken to the sauce in the sauté pan and toss to coat. Serve over steamed jasmine rice or steamed, grated cauliflower.
- Nutrition (per serving): 459 calories, 22.4g total fat, 149.7mg cholesterol, 367.3mg sodium, 515.9mg potassium, 25.1g carbohydrates, 1.4g fiber, 15.7g sugar, 37.6g protein