Step 1

Heat a large rimmed skillet or pot over medium heat with 1 tablespoon coconut oil. Once hot, add the onion and cook for 3-4 minutes, until beginning to soften. Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.

Step 2

Add the garlic and ginger and sauté for another 1-2 minutes, until fragrant. Push the veggies to the perimeter of the pan. Add another 1 tablespoon coconut oil along with the chicken thighs. Slightly brown the outside of the chicken — about 2 minutes on each side.

Step 3

Next, add the coconut milk, tamari, apple cider vinegar, and red pepper flakes (optional) and stir to combine. Bring to a simmer over medium heat, then cover, reduce heat to low, and simmer for 15-20 minutes until the chicken is fully cooked and the flavor has developed.

Step 4

To thicken the sauce, mix together the arrowroot powder (or tapioca starch) with 1 tablespoon of water in a small bowl to make a “slurry.” Pour this into the pan, stir, and bring back to a simmer. Continue simmering uncovered, stirring frequently, for 4-5 minutes to slightly thicken the sauce.

Step 5

Serve warm garnished with green onions and sesame seeds (both optional). This dish is delicious served over white rice (or brown rice, coconut rice, cauliflower rice, or quinoa) with steamed or sautéed veggies such as green beans, broccoli, or sturdy greens like kale or collards.

Step 6

Store leftovers in a sealed container in the refrigerator for up to 2-3 days or in the freezer for up to 1 month. The sauce will get thicker once it cools but will loosen back up once reheated. Reheat on the stovetop until warmed throughout.