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In a bowl, mix the chicken with salt and arrowroot powder all over.
Heat a pan to medium high heat and add avocado oil. Once heated, add chicken and stir fry. Let one side brown and flip over to brown the other, around 3 minutes per side. Once slightly browned, add the teriyaki sauce, enough to coat all the pieces and simmer for 10-15 minutes until cooked through. Pull the meat once it reaches an internal temperature of 175*F.
Garnish with sliced green onions and sesame seeds.