Ingredients:
2lbs chicken thighs, cut into bite size pieces (pic above is whole thighs)
1/2 cup water
2 teaspoons sesame oil
1/4 cup white wine
2 tablespoons chili garlic sauce
1 clove garlic, minced
2 tablespoons soy sauce
1/4 teaspoon xanthan gum
1/3 coconut palm sugar
1/4 ground ginger
1/4 onion powder
Directions:
Cut chicken into bite size pieces and season with salt and pepper, cook on stove top until no longer pink. Set aside.
Add water, sesame oil, wine, chili garlic sauce, garlic, soy sauce, xanthan gum, coconut sugar, ginger, and onion powder to wok and mix with whisk until xanthan gum is completely dissolved. Cook sauce on medium-high heat until it thickens. Add chicken to coat in sticky sauce, serve.
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