Asian Chicken and Mushrooms

Sauce:
2 cloves garlic, minced
1/4 tsp ground ginger
1 cup chicken broth
1 tbsp Chinese cooking wine
1 tbsp tamari
1/2 tbsp honey
1/2 tsp white pepper
1/2 tsp sea salt

Slurry: 
1 tbsp arrowroot starch
1 tbsp cold water

1 tbsp coconut milk
2 lbs chicken thighs, cut into bite-sized chunks
sea salt and pepper
splash of tamari
10 oz. mushrooms, halved
2 medium zucchini sliced into thick half-moons

Combine sauce ingredients in small saucepan over medium-low heat. Once simmering, reduce heat to low to keep warm. In a small bowl create slurry and set aside. Preheat oven to 200. In a large skillet, warm coconut oil over medium-high heat until shimmering, 1 minute. Add half of chicken and stir-fry until mostly cooked through, 6 minutes. Add a bit of salt, pepper and tamari; saute to carmelize chicken about 1 minute, then transfer to a heatproof bowl and keep warm in oven. Repeat with other half of chicken adding to bowl once cooked. Add mushrooms and zucchini to pan, adding a bit more oil if needed. Saute until vegetables have softened, about 4 minutes, stirring constantly to prevent scorching. Return chicken to pan and stir to combine. Pour in sauce and bring to a simmer; pour in half of the slurry and stir until thickened. Add more if not thick enough.