For the Chicken:
    • 1 clove garlic, chopped
    • 2 tablespoons sherry
    • 1 tablespoon arrowroot
    • 1 egg white
    • 1 tablespoon fermented tamari or coconut aminos
    • 4 chicken breasts, sliced
For the Sauce:?
  • 1 teaspoon coconut sugar or honey
  • 1 1/2 teaspoons coconut vinegar or rice vinegar if you can tolerate rice
  • 1/4 cup chicken stock
  • 1 tablespoon tamari or coconut aminos
  • 1 tablespoon arrowroot
  • 1/4 cup tallow or lard for frying
  • 1 cup whole pecans (you can also use pecan pieces)
  • 2 red bell peppers, cut into 1/2 inch thick slices


  1. Place the garlic, sherry, arrowroot, egg white, tamari, and chicken in a shallow dish. Toss to combine and let marinate for 30 minutes (or place in the fridge and marinate for up to 4 hours).
  2. Whisk all sauce ingredients in a small bowl and set aside.
  3. Heat the lard in a large skillet over medium-high heat. Add the pecans and fry until golden, about 1-2 minutes. Remove with a slotted spoon and place in a serving bowl or dish.
  4. Add the peppers to the skillet and stir-fry for 2-3 minutes. Using a pair of tongs, remove the peppers and place them in the serving dish with the pecans. Place the chicken in the skillet and cook until no longer pink. Add the pecans and peppers back to the skillet and pour the sauce over the top. Lower the heat to low and stir until the sauce coats the stir-fry, about 1 minute. Serve immediately.


I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

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