Ingredients:

  • 1/2 cup coconut aminos
  • 2 tbsp apple cider vinegar
  • 1 tbsp raw honey
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
  • 2 tbsp avocado oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. In a small mixing bowl, whisk together the coconut aminos, apple cider vinegar, honey, grated ginger, minced garlic, and onion powder. Set aside.
  2. Pat the chicken pieces dry with a paper towel and season lightly with salt and pepper.
  3. Heat avocado oil in a large stainless steel or cast-iron skillet over medium-high heat until it shimmers. Add chicken in a single layer and cook without stirring for 3-4 minutes until a golden-brown crust forms, then flip and cook for another 3 minutes until nearly cooked through.
  4. Pour the prepared sauce over the seared chicken. Reduce heat to medium and stir constantly, simmering for 3-5 minutes until the sauce transforms into a thick, velvety glaze and the chicken reaches an internal temperature of 165°F (74°C).
  5. Transfer the chicken to a serving platter and sprinkle with toasted sesame seeds and sliced green onions.