Copycat Black Pepper Chicken

Servings:

1-1/2 lbs. boneless skinless chicken tenders, breasts, or thighs chopped bite-sized
1/4 cup coconut aminos tamari, Braggs liquid aminos, or low sodium soy sauce
2 Tbsps rice vinegar
2 Tbsps raw honey
2 Tbsps Arrowroot powder gluten-free flour, or cornstarch
2- inch knob fresh ginger
2 Tbsps grass-fed butter ghee, or avocado oil
4 cloves fresh garlic minced
1 large sweet onion onion, diced
4 celery ribs diced
2 yellow bell peppers seeded and diced
freshly ground pepper to taste

Chop your chicken, pat dry with a paper towel, and place it in a large bowl. Add the coconut aminos, vinegar, honey, and Arrowroot/flour.
Grate your ginger on a microplane and toss with the chicken, stirring well to combine; Cover and refrigerate for at least 2 hours, up to overnight.
Take your marinated chicken out of the fridge 30 min prior to cooking.
Preheat your choice of ghee/oil in a large skillet or wok then add your chicken in a single layer.
Cook undisturbed for 3 or 4 minutes, then stir and continue to cook until no longer pink and the meat starts to fall apart (this means it's super tender!).
Add in the garlic, onion, celery, and bell pepper. Cook, stirring frequently for 6-8 minutes, or until chicken is cooked through and veggies are tender-crisp.
Season generously with freshly ground black pepper.