Pineapple Chicken
Ingredients
  • 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
  • water
  • 1/4 cup coconut sugar
  • 1 tablespoon tamari or gluten-free soy sauce
  • 2 tablespoons tapioca flour
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the fried chicken to the sauce in the sauté pan and toss to coat. Serve over steamed jasmine rice or steamed, grated cauliflower.
  6. 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
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/pineapple-chicken/