Prep the chicken: Pat the chicken dry and cut into 1-inch pieces. Season lightly with salt and pepper. Dry chicken browns better and helps the sauce stick.

Make the sauce base: In a bowl, whisk 1/3 cup tamari (or 1/2 cup coconut aminos), 3 tablespoons allulose or monk fruit, 2 tablespoons rice vinegar, 1/4 cup stock, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and a pinch of red pepper flakes if you like heat.

Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon avocado oil and let it get hot until it shimmers.

Brown the chicken: Add chicken in a single layer. Don’t crowd the pan. Sear 3–4 minutes without moving, then stir and cook another 3 minutes until mostly cooked and golden in spots.

Add the sauce: Pour the sauce into the skillet. It will bubble quickly. Scrape the browned bits from the pan to boost flavor.

Reduce to glaze: Lower heat to medium. Simmer 3–5 minutes, stirring, until the sauce reduces by about a third. If using xanthan gum, sprinkle a tiny pinch (about 1/8 teaspoon) over the bubbling sauce and whisk. Use very little; more can make it gummy.

Finish cooking: Keep cooking until the chicken is fully done (165°F/74°C) and the sauce is glossy and clings to each piece. If it gets too thick, add a splash of stock or water.

Taste and adjust: Add a little more vinegar for brightness or sweetener for balance as needed. Season with pepper; tamari is salty, so you likely won’t need more salt.

Garnish and serve: Top with sesame seeds and sliced green onions. Serve over cauliflower rice or with steamed broccoli for a full keto meal.