INGREDIENTS
1 tbsp
tamarind paste
1/3 cup
warm water
2 tbsp
coconut aminos
2 fillets
anchovy
2 tbsp
coconut palm sugar
1 tbsp
apple cider vinegar
1 tbsp
coconut oil
1 cup
scallions
1/2 cup
carrots
2 tsp
garlic
2
eggs
6 ozs
chicken breast
3 cups
spiral-cut summer squash
3 ozs
mung bean sprouts
1/3 cup
cashews
1 serving
pepper flakes
1
lime