1.5poundsbonelessskinless chicken thighs or breast – cubed
Kosher salt
¼cuparrowroot starch
1/2medium yellow onion – diced
½medium red bell pepper – diced
½medium green bell pepper - diced
2clovesgarlic – finely chopped
1thumbnail-sized piece fresh ginger – peeled and thinly sliced into matchsticks
1/3cupcoconut aminos
1tablespoonrice wine vinegar
1tablespoonhoney
3tablespoonssesame oil
¼teaspoonfreshly-cracked black pepper
1teaspoonsesame seeds – for garnish
Instructions
Preheat ¼ cup avocado oil in a cast-iron or non-stick skillet over medium-high heat until oil registers 375F on an instant read thermometer.
Lightly season both sides of the chicken pieces with salt and add to a large bowl along with the arrowroot starch. Toss until completely coated. Working in batches so as not to overcrowd the pan, shake off excess starch and carefully add the chicken pieces to the hot oil. Fry until golden brown, around 3 minutes, then flip and fry until the second side is golden brown and the chicken is cooked through, another 3 minutes. Transfer chicken to a plate and set aside while you fry the remaining pieces.
Preheat a separate pan over medium-high heat. Add the avocado oil and heat until shimmering. Add the onion, red pepper, green pepper, garlic and ginger and cook, stirring, until onions are slightly translucent. Add the coconut aminos, rice wine vinegar and honey. Cook, stirring occasionally, until the liquid has reduced in volume by half. Add the sesame oil, black pepper and cooked chicken pieces. Carefully toss everything to coat.
Transfer the chicken to a serving platter, season with sesame seeds and serve immediately.