2 red bell peppers, cut into 1/2 inch thick slices
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).
Whisk all sauce ingredients in a small bowl and set aside.
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.
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.
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