INGREDIENTS
4
zucchini squashes, large
salt
1 lb
chicken breast
6 tbsp
coconut flour
salt and pepper
1/2 cup
egg whites, about 4 large egg whites
1 cup
unsweetened coconut flakes
1/3 cup
coconut oil, for frying
1 tsp
coconut oil
2 tsp
fresh ginger, minced
1 tbsp
garlic, minced
1/2 cup
honey
1/3 cup
low sodium chicken broth
1 tsp
white vinegar
1 tbsp
low sodium soy sauce, plus 2 teaspoons (use a certified gluten free soy sauce to keep the recipe gluten free)
1/2 tsp
sesame oil
1/2 tbsp
cornstarch
1 tbsp
boiling water
green onions, diced