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
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.