Garlic Ginger Stir Fry (Soy free optional)

I've been trying to be better about meal planning, but I don't seem to have a talent for planning more than two days out.  Remembering to thaw stuff out is not my forté, I'd do better to shop every other day.  At least we have multiple grocery options within ½-5 miles distance.  One of the easiest things to whip up is a stir fry and fortunately for me, hubby and girls would happily eat this three to four times a week.  This is a soy free version but you can also make it with a good tamari or naturally fermented soy sauce.  The miso is a special order but totally worth it for soy allergy sufferers.  It keeps practically forever under refrigeration.  Check out South River Miso Company to see all their offerings.  (I am not affiliated, I just love their product!)  The coconut aminos seems to have gotten better since I started using it a couple years ago.  It is an even closer taste profile to soy sauce, less sweet and more salty than it used to be.  Double check your sauce just in case though, sometimes it can use a hit of salt.  The miso tends to alleviate that need, which is another reason I love it.  This got two thumbs up from hubby.  He said it even beat out chowder and definitely made it to the "happy to take leftovers to work" category.  (A huge portion of the leftovers too!)  ☺

Garlic Ginger Stir Fry
serves 5-6

1½ pounds boneless skinless chicken breasts, cut in bite sized pieces
sea salt
fresh ground pepper
1 medium onion, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1½ cups sugar snap peas, halved
1 tbsp oil (refined coconut oil is my frying oil of choice)
½ cup Coconut Aminos or soy sauce (I recommend a good naturally fermented tamari for soy version)
1 tbsp South River Chickpea and Barley Miso (optional but awesome for authentic flavor, omit if using soy)
1½ tbsp light brown muscovado sugar (optional)
1 tbsp chili paste 
1 tbsp rice vinegar
2" knob of fresh ginger, peeled, grated with microplane
3 cloves garlic, pressed
2 tsp arrowroot starch

Steamed rice 

In a glass measuring cup combine the coconut aminos or tamari, vinegar, brown sugar, miso if using, chili paste, arrowroot, garlic and ginger.  Mix well and set aside.  Heat the oil in a large skillet over medium high heat.  Season chicken with salt and pepper and fry until lightly browned and done.  Remove from pan to a bowl and set aside.  Add onions and peppers; cook and stir for a minute or two and then add the snap peas.  Cook and stir until veggies are crisp tender or to your liking.  Return the chicken to the pan.  Add the sauce and cook until thickened and everything is nicely coated; one more minute.  Serve over steamed rice.