This glossy homemade sauce comes together in one small saucepan, built on coconut aminos for that deep savory-sweet backbone with none of the usual soy involved. Honey and rice vinegar balance out the flavor with a touch of sweetness and tang, while fresh ginger, garlic, and toasted sesame oil round it into something warm and aromatic. A quick arrowroot slurry whisked in at the end thickens everything into a silky glaze that coats the back of a spoon perfectly, whether you're brushing it onto grilled chicken, tossing it with stir-fried vegetables, or using it as a dipping sauce on the side. Add the red pepper flakes if you want a little heat to cut through the sweetness. It's a quick, pantry-friendly sauce to keep on hand, and it's a solid pick for a soy free kitchen.
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Whisk together the arrowroot starch and cold water in a small bowl until fully dissolved and no lumps remain; set aside.
Combine the coconut aminos, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using) in a small saucepan over medium heat, whisking to combine, until the mixture just begins to simmer, about 3–4 minutes.
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