Be sure to prep out all ingredients before heating up the wok. Once the wok is hot all the ingredients will cook very quickly so it is crucial everything is ready to go. Start by dicing the chicken thighs into 1” x 1” pieces and place them into a medium sized mixing bowl.
Top the diced chicken with the marinade ingredients which are 1 tsp kosher salt, 4 tsp soy sauce, 1 tbsp sherry wine and 2 tsp arrowroot starch. Mix well to combine and set the chicken aside.
Prepare the stir fry sauce by combining 1 tbsp powdered Swerve, 1 tsp arrowroot starch, 1 tsp dark soy sauce, 1 tsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tsp sesame oil and 1 tbsp water. Mix well with a spoon to combine the ingredients. Set aside. Cut each side of the bell peppers off exposing the seeds and stem in the center which can be discarded. Then cut each piece of bell pepper into 1” x 1” pieces. Slice the celery into ½” pieces. Mince the garlic and ginger well (they can be combined into a bowl together), making sure the peel of the ginger is removed first. Also, slice the scallions thin and place them into a bowl. Measure out the chilies and peanuts.
Heat a wok over high heat until very hot and starting to smoke. Add ½ tbsp of avocado oil, swirl the wok and then add the peanuts. Stir them very quickly as they will brown fast. Remove them to a small bowl once they are lightly toasted.
Next, add another ½ tbsp of avocado oil and then the dried chilies. Stir them very quickly so they do not turn dark in spots.
Stir them together quickly and then add the marinated chicken thighs. Cook the chicken thighs until they are starting to separate. Then add half of the sliced scallions plus the garlic and ginger and stir together. Cook the chicken fully. Remove the chicken from the wok to a clean bowl and set aside.
Add another ½ tbsp of avocado oil to the wok and swirl the wok. Add the celery and chopped bell peppers. Stir briefly until they are ¼ of the way cooked through.
Add the chicken back to the wok with the vegetables.
Add the sauce and toss well, stirring occasionally to allow the sauce to glaze all the chicken and vegetables. Sprinkle the final dish with the rest of the sliced scallions.