Preparation

• Combine cubed chicken with salt, pepper, ginger, arrowroot, and 1 tablespoon of sesame oil. Mix well.
• Heat a large skillet over medium-high heat for 3 minutes. Add half of the avocado oil and let it heat up for 1 minute.
• Add half of the chicken in an even layer to the skillet and cook for 5-6 minutes, flipping halfway until golden brown. Remove from the pan and set aside. Repeat with remaining oil and chicken.
• Prepare the sauce by mixing the soy sauce, sugar, tomato paste, rice vinegar, sesame oil, sesame seeds, and ginger together in a bowl until well combined. Set aside.
• Make the slurry by combining the tablespoon of cornstarch or arrowroot flour and water together in a small bowl. Set aside.
• Add ½ tablespoon sesame oil to the pan along with red chili pepper flakes and garlic. Cook for 30 seconds until fragrant.
• Add half of the sauce to the pan and continue cooking for 1 minute, stirring frequently.
• Return the chicken back into the pan and toss to combine. Add the remainder of the sauce and slowly drizzle in the arrowroot slurry. Cook for an additional 2 minutes.
• Serve with cooked rice and garnish with sesame seeds and chopped green onions.