This bold, glossy sauce comes together fast, built on coconut aminos for savory depth, a touch of honey for sweetness, and rice vinegar for a tangy edge that keeps every bite balanced. Fresh garlic, grated ginger, and a hit of red pepper flakes bloom in warm avocado oil until fragrant, laying down the flavor base before the liquids go in. A cornerstone touch of tomato paste and toasted sesame oil rounds things out with color and nutty aroma, while an arrowroot slurry is whisked in at the end to bring everything to a glossy, spoon-coating finish. The whole thing simmers together in one small saucepan, so cleanup is minimal and the payoff is huge — sticky, sweet-savory sauce ready to toss with crispy chicken, cauliflower, or vegetables. It's a great pick for a gluten free kitchen, letting you get that classic takeout flavor without any guesswork on the pantry staples going into it.
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In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved with no lumps. Set aside.
Heat the avocado oil in a small saucepan over medium heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute — watch closely, as the garlic can brown quickly.
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