Sichuan Chicken

• 2lbs chicken thigh, cut off fat & into cubes

• 1t salt

• 1t pepper

• 1t garlic powder

• 1T arrowroot flour

• 3T avocado/olive oil

• 1/3 cup coconut aminos

• 1t fish sauce (red boat)

• 1/2 t sesame oil

• 1t rice vinegar

• 5 small garlic cloves, minced

• 1/2 inch fresh ginger, zested

• 1t salt

• 1t pepper

• 1t garlic powder

Directions:

Mix arrowroot & oil in bowl, add chicken and coat. Heat wok with a little oil and add chicken. Cook until brown, about 4 min each side. Meanwhile, mix remaining ingredients in a small bowl. Once chicken finishes, drain liquid and add sauce from bowl. Cook until thickens. Enjoy!