This glossy, savory sauce comes together in one small saucepan, built on coconut aminos for that deep umami backbone instead of anything soy-based. Fresh garlic and grated ginger simmer right into the mix, while toasted sesame oil and a touch of honey round out the flavor with warmth and a little sweetness. A quick arrowroot slurry whisked in at the end gives it that glossy, spoon-coating thickness you want clinging to stir-fried vegetables or chicken. Red pepper flakes are there if you want a bit of heat, and rice vinegar adds just enough brightness to keep things balanced. It keeps well in the fridge for up to five days, so you can whisk up a batch and have a ready-to-go sauce on hand all week. This one's an easy, reliable staple for anyone cooking soy free.
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In a small bowl, whisk together the coconut aminos, 2 tbsp water, sesame oil, rice vinegar, honey, garlic, ginger, and red pepper flakes, if using, until combined.
In a separate small bowl, stir the arrowroot starch into the 1 tbsp cold water until fully dissolved with no lumps.
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