Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch wide strips
  • 1 tsp baking soda
  • 1/4 cup coconut aminos
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 0.5 tsp black pepper
  • 1 tsp honey
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. In a large bowl, whisk together coconut aminos, ginger, minced garlic, sesame oil, rice vinegar, cornstarch, black pepper, and baking soda.
  2. Add the chicken to the bowl and toss until every piece is thoroughly coated. Let the mixture sit for 15 to 20 minutes. Don't go much longer than 30 minutes, or the texture can become too soft.
  3. Thread the chicken strips onto water-soaked bamboo skewers in a zigzag 'S' pattern.
  4. Grill on a high-heat cast iron grill pan or outdoor grill for approximately 3-4 minutes on each side, turning occasionally. The meat is opaque and the juices run clear.
  5. Remove from heat when internal temperature reaches 165°F (74°C) and garnish with toasted sesame seeds and sliced green onions.