In a small saucepan, combine coconut aminos, orange juice, honey, ginger, garlic and red pepper flakes. Cook over medium heat for six minutes, stirring frequently.

In a small bowl, dissolve the arrowroot or cornstarch in the cold water to make a slurry. Whisk until completely dissolved, then add to the sauce and simmer four more minutes, until thickened.

Let cool and refrigerate in an airtight container up to one week.