In a large mixing bowl combine the cubed chicken thighs, ½ cup corn starch, 2 teaspoon salt and 1 teaspoon pepper.

Toss until every piece of chicken is completely coated in the corn starch.

Over medium high heat, heat the coconut oil in a large skillet.

Add the chicken pieces to the skillet and leave for about 4-5 minutes on the first side so it gets a nice crust on it.

While that is cooking, in a mixing bowl combine the rest of the ingredients and whisk too combine. This will be our sauce.

Flip the chicken pieces over and continue to cook 3-4 minutes.

Pour the sauce over the chicken and it will start to thicken almost immediately.

Turn down the heat and stir until ever piece of chicken is coated in the sauce.

Let it cook for another 5 minutes or until the internal temperature of the chicken is 165F.

Serve with white rice or broccoli and enjoy!