3 boneless, skinless free range organic chicken breasts,

4 to 6 ounces each


2 teaspoons tamari or coconut aminos,

2 teaspoons Chinese rice wine or dry sherry,

1 teaspoon sesame oil,

2 teaspoons arrowroot powder


2 tablespoons tamari or coconut aminos,

1 tablespoon Chinese rice wine or dry sherry,

1 teaspoon raw honey


1/2 teaspoon red pepper flakes, or to taste

2 cloves garlic,

finely minced and 2 green onions,

white and tops, chopped

2 carrots, peeled and thinly sliced on the bias,

1 green bell pepper,

seeded and cut into 1″ pieces and 2 stalks celery, cliced

3 tablespoons coconut oil,

1 teaspoon Szechuan peppercorns (optional),

1/2 cup cashews, a few drops sesame oil (optional)



Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the arrowroot last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the vegetables and sauce: In a small bowl, combine the dark soy sauce, rice wine, and honey. Set aside.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white but still slightly pink in the center. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the vegetables, red pepper flakes and the Szechuan peppercorns if using.

Stir-fry briskly until the vegetables are tender-crisp, about 2 minutes.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the cashews and the green onion, and continue stir-frying until the chicken is completely cooked through, another 30 seconds or so.

Remove from the heat and stir in the sesame oil.

Serve hot.