TERIYAKI CHICKEN STIR-FRY

ingredients for the Chicken:

4 boneless, skinless chicken breasts, cut into bite-size pieces

2 tablespoons fermented Oshawa tamari or coconut aminos

2 tablespoons dry sherry

For the Sauce:

1/3 cup fermented Oshawa tamari or coconut aminos

1/4 cup raw honey

2 tablespoons coconut vinegar

1 1/2 teaspoons arrowroot flour

For the Stir-Fry:

2 tablespoons coconut oil, divided

2 bell peppers, stemmed, seeded, and sliced thin1 jalapeño pepper, stemmed, seeded, and sliced thin (optional)

1 bunch of green onions, sliced thin on a bias

Instructions:

Place chicken in a medium bowl and pour in tamari and sherry. Stir to combine and let marinate for 1 hour. Whisk together all sauce ingredients. Heat a large 12-inch skillet over medium heat for 2 minutes. Add 1 tablespoon coconut oil and swirl the pan to coat. Add the chicken and cook, until lightly browned and cooked through, about 3-4 minutes. Transfer to a plate. Add remaining coconut oil to the pan and add the bell pepper and jalapeño and cook until just soft, about 3 minutes. Return the chicken to the pan along with any accumulated juices. Whisk sauce to recombine and pour over chicken and vegetables. Stir stir-fry constantly until sauce thickens, about 1 minute. Stir in green onions. Serve immediately.