1-1/2 - 2 pounds of chicken breast sliced into strips
2-4 tablespoons coconut aminos
2 teaspoons fresh lemon juice
4 tablespoons cooking oil
2 teaspoons fresh minced ginger
1/2 teaspoon sesame oil
1/2 teaspoon fresh ground pepper
3-4 tablespoons fish sauce (anchovies water and salt, primarily)
2 red bells peppers sliced
2 green bell peppers sliced
1 or 2 shitake mushrooms sliced
2 small zucchini very thinly sliced
1 8 ounce can of bamboo shoots strained
1 8 ounce can of water chestnuts strained
Place coconut aminos and lemon juice in with sliced raw chicken and cover and refrigerate for an hour or more to marinate. Use a wok. When the chicken is marinated, heat cooking oil over medium high heat, and sauté the ginger just until soft and then throw in the chicken over higher heat with its marinade sauce. Keep it moving, it cooks quickly! Cook for only 3-5 minutes, then put in the fish sauce, the pepper, and the sesame oil. Stir for another 30 seconds then add all the vegetables and stir fry for another 3 or 4 minutes until vegetables are still crispy but infused with the sauce. Remove from heat.
Serve with Jasmine rice for a great low sulfur Chinese stir fry dish.