Step 1

In a medium bowl or container, combine diced chicken with 2 Tbsp. cornstarch and 1 1/2 Tbsp. tamari. Toss with a fork to coat well.

Step 2

In a medium skillet, heat 1 Tbsp. avocado oil over medium-high heat.

Step 3

Working in batches, add chicken pieces to the pan (they shouldn’t be touching) and cook 3-4 minutes on the first side and 1-3 minutes on the second side to cook through. (They should be fully opaque and have no pink inside).

Step 4

Remove cooked chicken to a clean plate and repeat with remaining chicken until add chicken is cooked, adding more oil to the pan as needed.

Step 5

In a bowl or liquid measuring cup, combine water, tamari, syrup or honey, vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes (if using). Whisk to combine.

Step 6

In a small bowl, whisk together 1 Tbsp cornstarch with 1 Tbsp water to make a cornstarch slurry.

Step 7

When the chicken is fully cooked, reduce the heat in the pan to medium-low.

Step 8

Add cornstarch slurry to the sesame sauce mixture and whisk to combine (it’ll now look a bit milky).

Step 9

Pour sauce mixture into the warm pan and whisk over medium-low heat 3-5 minutes, or until the sauce is bubbling, thickened, and more translucent. (You should start to be able to see the path of your whisk in the sauce).

Step 10

Return cooked chicken to pan and coat with the sauce. Sprinkle with sesame seeds and serve warm!