Paleo Mongolian Chicken With Zucchini Noodles

🧂 Ingredients

• 1/3 cup Tamari

  GF soy sauce or coconut aminos [https://amzn.to/2GEyjtG] (about 7 tbsp)
• 2 teaspoons sesame oil
• 1 tablespoon fish sauce
• 2 tablespoons honey
• 3 prunes

  pitted, chopped finely
• 1 teaspoon tomato paste
• 1/2 teaspoon Chinese five-spice powder
• 3 tablespoons lemon juice
• 1/4 cup water
• 4 garlic cloves

  grated or finely diced, crushed
• 1 teaspoon grated ginger

  thumb-size knob
• 1/2 long red chilli

  sliced finely (seeds removed)
• 3 spring onions/scallions

  cut into 1-2” long pieces (save the greenest ends for garnish)
• 1 carrot

  cut into thirds and then sliced into thin strips
• 1 celery stalk

  sliced into thin strips
• 500 g chicken breast

  1 lb., sliced into thin strips
• 1/4 cup tapioca flour

  starch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

  white pepper is ideal
• Oil for cooking

  macadamia or coconut are best
• 1 zucchini per person for spiralized zoodles

Instructions

• 1 Dice up all the veggies and aromatics for the stir fry and set aside.
• 2 Prepare the sauce. Combine all ingredients in a bowl and mix well together. If
  you have a small blender, whiz it up a couple of times or use a spoon or a fork
  to mash the prunes slightly to incorporate into the sauce. Set aside.
• 3 Prepare the chicken. Cut the chicken into small strips and arrange on a plate.
  Sprinkle with salt, pepper and tapioca flour. Using your hands, mix it well
  making sure as much of the meat is coated in the starch as possible.
• 4 Heat 3 tablespoons of cooking oil in a wok or a large frying pan. Once hot, add
  the chicken and use a stiff spatula the meat apart. Cook over high heat for
  about 5-6 minutes, stirring every 30 seconds to a minute. Transfer the
  pre-cooked chicken to a plate and return the wok on the stove.
• 5 Finish the stir fry. Keeping the heat on high, add the vegetables, garlic,
  ginger and chill and another tablespoon of cooking oil. Stir fry for 30-45
  seconds (keep stirring!) and then add about 1/3 cup of water. It will start to
  bubble and will soften the sticky bits on the bottom of the pan. Use the spatula
  to scrape it off and incorporate into the sauce. Add the chicken back in, stir
  through and pour in the pre-made sauce, which will mix through with any liquid
  in the pan.
• 6 Stir-fry the lot together for another minute or two over high heat allowing the
  sauce to thicken slightly and the chicken to finish cooking. Remove from heat
  and serve with spiralled zucchini noodles.
• 7 5. To prepare the zoodles, I simply stirred the spiralized zucchini in a hot pan
  with a little oil until just warmed through. No need to cook through this
  vegetable or the noodles will turn into a soggy mess. Serve right away.

Nutrition Info