Ingredients:

Chicken

1lb boneless, skinless chicken breast/thighs diced

2 tbsp. cornstarch (or arrowroot)

1 1/2 tbsp. gluten free tamarai (or soy sauce)

Sesame Sauce

1/2 cup of water

3 tbsp. gluten free tamari (or soy sauce)

2 tbsp. Lakanto Monk Fruit Sweetener

1 tbsp. rice vinegar

1/2 tsp. toasted sesame oil (your judgment)

1 clove garlic, finely minced

Step1:

Begin with chicken: in a medium bowl or container, combine diced chicken with 2 tbsp. cornstarch and 1 1/2 tbsp. Tamari (or soy sauce) Toss with a fork to coat well.

Step2:

Working in batches, and add chicken pieces to a nonstick pan (don't touch) and cook 3-4 minutes on the first side and 1-3 minutes on the second side to cook through (should be fully opaque but not pink inside)Remove cooked chicken to a clean plate and repeat with remaining chicken until all is cooked. Reduce heat in pan to medium-low.

Step3:

While chicken is cooking, in a bowl combine water, Tamari, monk fruit sweetener, vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes.