Thin slice the chicken to about ¼ to ⅛ inch thin. In a large mixing bowl, season the chicken with ingredients from salt to five spice powder. Gently mix-well.
Dust with arrowroot 1 tbsp a time (up to 4 tbsp). Try to coat them evenly. Some slices might stick to each other and that’s totally normal. Store in the fridge while you are waiting for the wok to get hot.
In the meantime, pre-heat a large wok or Dutch oven over medium-heat until it feels hot to your palm when placing it near the surface about 2-3 inches away. Add 3 tbsp avocado oil.
Fry the chicken in 2 separate batches over medium-high to high heat. Try your best to separate each slice. Some might stick and that’s totally normal. Fry the first side (without flipping it) for about 3 minutes and the flip side about 2 minutes. Set the first batch aside and continue to fry the second batch. Add 1 more tablespoon oil if needed. The color should be golden brown and crispy on the edges.
In the meantime, prepare aromatic ingredients from garlic to chilies and set them in one large bowl and separate the green scallion parts.
Combine the sauce in another bowl and set it aside.
If the first batch of your chicken is not as golden crisp, add it back to the wok to shallow fry it twice with the second batch.
Scoop the chicken out and set aside to keep warm.
Use the same wok, add 1 tbsp oil, fry the aromatics with 2 small pinches of salt over medium-high heat for about 1 minute. Toss and scoop often so to not burn the herbs. Add chicken and green scallion parts to the wok and drizzle in the stir-fry sauce. Toss about 30 seconds over high heat.
Off heat, serve hot and immediately.
If you prefer to add more vegetables, please serve them on the side. The type of vegetable and timing in which it’s introduced to a stir-fry might affect the texture and flavor of a dish.
Do you eat the dry red chili peppers? Nope you don’t. You can if you really like spicy food. In this recipe, the chili peppers are mainly used to get a hint of chili flavor from the outer skin. They also make the dish look really pretty with a deep red hue in the presentation. When you eat, simply push them aside. It’s part of the fun! :)
Notes on handling fresh chili peppers: please do not touch your face or rub your eyes after handling chili peppers. Some people are extremely sensitive to them. I recommend wearing food prep gloves.
To make this dish keto, skip the dusting of arrowroot starch and mix with 1 tbsp olive oil. Follow my Chicken and Broccoli recipe technique to pan sear the chicken. The chicken won't be as crispy but it will still taste really yummy.