Heat two tablespoons coconut oil in a cast-iron skillet. Add the chicken and sauté until chicken begins to brown on the outside and is no longer pink on the inside. Set aside. In a medium saucepan, combine the other two tablespoons of coconut oil, soy sauce (or aminos), ginger, garlic, tomato paste, stevia, black pepper, and red pepper flakes.

Whisk these ingredients together over low-medium heat and simmer 5 minutes. Remove from the heat and use an immersion blender to blend in the ginger and garlic.

A stand-up blender will also work if you don’t have an immersion blender — but the immersion blender means less dishes to wash later!

Transfer the sauce back to the saucepan and add the water + orange essential oil. Whisk well to combine.

Take the cooked chicken and transfer it to the pan of sauce and stir to coat the chicken. Taste the sauce. If you desire more sweetness, add a bit of stevia, to taste.

Add the sesame seeds and stir again.

Serve over spaghetti squash (see next recipe). NOTE: *2/3 cup soy sauce makes a pretty salty sauce. If you want less saltiness, replace a few tablespoons of soy sauce with water.

Bake the whole squash in a baking dish at 350 degrees Fahrenheit for about an hour, until skin can be pierced easily with fork. Remove from oven. Let cool to touch. Cut in half, scoop out seeds, then scoop out strands. Toss with seasonings.