Ingredients
For The Zoodles:
- 4 large zucchini squashes
- Salt to taste
For The Chicken:
- 6 tablespoons coconut flour
- Pinch of salt and pepper
- 1 pound chicken breast
- 1/2 cup egg whites about 4 large egg whites
- 1 cup unsweetened coconut flakes
- 1/3 cup coconut oil for frying
For The Sauce:
- 1 teaspoon coconut oil
- 2 teaspoons fresh ginger minced
- 1 tablespoon garlic minced
- 1/2 cup honey
- 1/3 cup low-sodium chicken broth
- 1 teaspoon white vinegar
- 1 tablespoon low-sodium soy sauce plus 2 teaspoons
- 1/2 teaspoon sesame oil
- 1/2 tablespoon cornstarch
- 1 tablespoon boiling water
For Garnish:
- Green onions diced, to taste
Instructions
To Make The Zucchini Noodles:
- Slice the zucchini on a mandoline using a 5mm julienne blade. Place the noodles in a large strainer and place the strainer over the top of a large bowl. Sprinkle the noodles generously with salt and let them sit for 30 minutes, stirring every so often.
For The Chicken:
- Place the coconut flour and a pinch of salt and pepper in a large Ziploc bag. Cut the chicken breast into bite-sized pieces and place into the bag. Shake around until the chicken is well-coated.
- Pour the egg whites and the coconut flakes into separate large shallow bowls. Dip the chicken into the egg whites, mixing around until the chicken is well-coated. Transfer the chicken into the coconut flakes, tossing and lightly pressing to coat the chicken.
- Heat just enough oil to cover the bottom of large wok on medium heat and place the chicken in. Do not crowd the chicken. Cook until the bottom is golden brown (about 3-4 minutes), flip, and then cook again on the other side. Transfer the cooked chicken to a paper-towel-lined plate and blot off excess oil. Repeat until all the chicken is done.
For The Sauce:
- While the chicken cooks, heat 1 teaspoon of oil in a large pan on medium/high heat. Cook the ginger and garlic until fragrant, just a minute or so. Add in the honey, chicken broth, vinegar, soy sauce, and sesame oil and bring to a boil.
- When the sauce begins to boil, whisk together the cornstarch and water in a small bowl and pour into the sauce, stirring constantly to ensure it mixes smoothly and evenly. Boil the sauce until it begins to thicken, just 1 or 2 minutes, and then reduce the heat to medium and gently simmer until the sauce is thick and shiny. Remove from heat.
Bringing Everything Together:
- Squeeze out the excess water from the zucchini noodles and toss into the pot with the sauce, stirring to evenly coat the zucchini noodles. Divide the noodles between four plates and top with chicken. Garnish with diced green onion.