Go ahead and get the rice started, this won’t take long…

Slice the chicken into bite-size pieces (against the grain if you're using chicken breasts), then toss it with the cornstarch.  I like to do this in a ziploc bag for ease of clean-up.

Allow the chicken to sit for at least 10 minutes, or until you’re ready to cook it. This step is important, so don’t cut corners here—the cornstarch is what will ultimately thicken the sauce and it tenderizes the meat (called "velveting").

Heat 2 teaspoons of oil in a small saucepan over medium-low heat. Add the minced ginger and garlic, and sauté until golden (just a minute or so). Be careful not to burn the garlic.

Add the soy sauce and water, then stir in the brown sugar until fully dissolved. Increase the heat to medium and bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside for now.

Place a large sauté pan or wok over medium-high heat and add 1/3 cup of coconut oil. Once the oil is hot (but not smoking), add the chicken to the pan and sauté until it’s seared on all sides but barely cooked in the center—for me that was probably 8-10 minutes.

Remove the chicken from the skillet with a slotted spoon or spatula (so you don’t keep all the oil) and transfer it onto a paper towel-lined plate. Pour any excess oil out of the pan.

Place the skillet back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), and add any of the remaining cornstarch from the chicken.  Add the chicken back to the pan as well and cook at a boil for 2 minutes, stirring constantly. The sauce should thicken during this time (as there's still cornstarch on the chicken too).

Add the sliced scallions, stirring to combine.  Serve on top of rice. It will keep at least a few days in the fridge.