Teriyaki Chicken (Easy Recipe!)

In a medium size bowl, combine water, tamari, honey, apple cider vinegar, ginger and garlic. Whisk well and set aside.
⅔ cup filtered water, ⅓ cup low-sodium tamari , coconut aminos, or soy sauce, 2 tablespoons honey or maple syrup, 2 tablespoons apple cider vinegar or rice vinegar, 1 tablespoon finely chopped fresh ginger, 3 cloves garlic, minced
In a large 12-inch skillet or wok warm oil over medium-high heat. Add the diced chicken, mix and space out evenly and allow to turn golden, about 1-2 minutes.
1.5 pounds boneless skinless chicken thighs, 1 tablespoon avocado oil
Stir the chicken and cook other side until golden, about 1-2 minutes. Do not cook chicken through, just brown on all sides.
Whisk the sauce and add to skillet. Stir and simmer until sauce has thickened and reduced, about 4-5 minutes. The chicken will cook through (cut a piece in half to check for doneness) and the sauce will develop a glaze on the chicken.
Only if sauce does not thicken will you need a slurry of arrowroot powder mixed with equal parts water added at the end of cooking. Give everything a good mix and remove from heat.
2 teaspoons arrowroot powder mixed with 2 teaspoons water
Serve with a garnish of green onions and sesame seeds.