slightly adapted from thekitchn.com
1/4 cup water
2 tablespoons brown sugar
4 teaspoons tamari
1 tablespoon rice vinegar
1 1/2 teaspoons toasted sesame oil
1/3 cup plus 1 teaspoon cornstarch, divided
1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 1/2 teaspoons salt
3 tablespoons coconut oil
2 cloves garlic, minced
2 tablespoons sesame seeds, lightly toasted
2 green onions, thinly sliced
- Whisk the water, soy sauce, brown sugar, vinegar, sesame oil, and 1 teaspoon of the cornstarch together in a small bowl; set aside.
- Place the chicken in a medium bowl and season with the salt. Sprinkle the remaining 1/3 cup cornstarch over the chicken and toss with your hands until evenly coated, separating any pieces that are stuck together.
- Sear the chicken in 2 batches. Heat 2 tablespoons of the oil in a large nonstick or cast iron frying pan over medium-high heat until shimmering. Add the chicken and spread into an even layer. Cook undisturbed until golden brown on the bottom, 5 to 6 minutes. Flip and cook undisturbed until the chicken is browned on the second side and cooked through, about 4 minutes more. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan and repeat cooking the remaining chicken.
- Return the chicken to the pan, add the garlic, and cook until fragrant, about 30 seconds.
- Rewhisk, then pour the sauce into the pan. Cook, tossing constantly, until the sauce thickens, is glossy, and coats the chicken, about 30 seconds.
- Sprinkle with the sesame seeds and toss to coat. Garnish with the green onion and serve over rice if desired.