Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 3 tbsp arrowroot powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1/4 cup coconut aminos
  • 2 tbsp raw honey
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, microplaned
  • 1 tsp fresh ginger, grated
  • 1 tsp sriracha
  • 2 tbsp toasted sesame seeds
  • 3 green onions, thinly sliced

Instructions:

  1. Dry the 1.5 lbs chicken breast thoroughly with paper towels.
  2. Toss the chicken cubes in a bowl with 3 tbsp arrowroot powder, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper until every piece is ghostly white and matte.
  3. Whisk the 1/4 cup coconut aminos, 2 tbsp raw honey, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, garlic, ginger, and 1 tsp sriracha in a small jar.
  4. Heat 2 tbsp avocado oil in your skillet over medium high heat until the oil shimmers and barely begins to smoke.
  5. Place the chicken in the pan in a single layer, leaving space between pieces.
  6. Sear for 3-4 minutes without moving them until the bottom is deeply golden and releases easily from the pan.
  7. Flip each piece and cook for another 3-4 minutes until the chicken is opaque and firm to the touch.
  8. Pour the sauce mixture directly into the hot pan until it bubbles violently and begins to thicken into a syrupy glaze.
  9. Toss the chicken continuously for 1 minute until every cube is draped in a velvety, dark sauce.
  10. Remove from heat and stir in 2 tbsp toasted sesame seeds and 3 green onions until the aroma of toasted nuts is unmistakable.