Ingredients
1 lb chicken breast, or thighs, boneless, skinless, diced into 1-inch cubes
2 tbsp cornstarch, or arrowroot
1½ tbsp tamari, gluten free, soy sauce, or coconut aminos
2 tbsp avocado oil
½ cup water
3 tbsp tamari, gluten free, soy sauce, or coconut aminos
2 tbsp pure maple syrup, or honey
1 tbsp rice vinegar
½ tsp sesame oil, toasted
1 clove garlic, finely minced
½ tsp fresh ginger, minced
1 pinch red pepper flakes, optional
1 tbsp cornstarch, or arrowroot
1 tbsp water
1 tsp sesame seeds
Preparation
In a medium bowl or container, combine diced chicken with cornstarch and tamari. Toss with a fork to coat well.
In a medium skillet, heat 1 tablespoon of avocado oil over medium-high heat.
Working in batches, add chicken pieces to the pan and cook 3 to 4 minutes on the first side and 1 to 3 minutes on the second side to cook through.
Remove cooked chicken to a clean plate and repeat with remaining chicken until all chicken is cooked, adding more oil to the pan as needed.
In a bowl or liquid measuring cup, combine water, tamari, syrup or honey, vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes. Whisk to combine.
In a small bowl, whisk together cornstarch with water to make a cornstarch slurry.
When the chicken is fully cooked, reduce the heat in the pan to medium-low.
Add cornstarch slurry to the sesame sauce mixture and whisk to combine.
Pour the sauce mixture into the warm pan and whisk over medium-low heat for 3 to 5 minutes, or until the sauce is bubbling, thickened, and more translucent.y
Return cooked chicken to pan and coat with the sauce. Sprinkle with sesame seeds and serve warm!
