Sesame Chicken

slightly adapted from thekitchn.com

1/4 cup water
2 tablespoons brown sugar
4 teaspoons tamari
1 tablespoon rice vinegar
1 1/2 teaspoons toasted sesame oil
1/3 cup plus 1 teaspoon cornstarch, divided
1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 1/2 teaspoons salt
3 tablespoons coconut oil
2 cloves garlic, minced
2 tablespoons sesame seeds, lightly toasted
2  green onions, thinly sliced
Cooked rice

1. Whisk the water, soy sauce, brown sugar, vinegar, sesame oil, and 1 teaspoon of the cornstarch together in a small bowl; set aside.
2. Place the chicken in a medium bowl and season with the salt. Sprinkle the remaining 1/3 cup cornstarch over the chicken and toss with your hands until evenly coated, separating any pieces that are stuck together.
3. Sear the chicken in 2 batches. Heat 2 tablespoons of the oil in a large nonstick or cast iron frying pan over medium-high heat until shimmering. Add the chicken and spread into an even layer. Cook undisturbed until golden brown on the bottom, 5 to 6 minutes. Flip and cook undisturbed until the chicken is browned on the second side and cooked through, about 4 minutes more. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan and repeat cooking the remaining chicken.
4. Return the chicken to the pan, add the garlic, and cook until fragrant, about 30 seconds.
5. Rewhisk, then pour the sauce into the pan. Cook, tossing constantly, until the sauce thickens, is glossy, and coats the chicken, about 30 seconds.
6. Sprinkle with the sesame seeds and toss to coat. Garnish with the green onion and serve over rice if desired.