Thin slice chicken to about ¼ and ⅛ inch thin pieces. Add the seasonings, mix well, and set aside in the fridge.
Prepare the garlic, vegetables, and the sauce. Set them aside ready to use.
In a well-heated large skillet, add 1 tbsp cooking fat. Sear the chicken breasts in a single layer over medium-high heat without disturbing them until they are in golden brown color, about 2-3 minutes, then use a spatula with a firm tip to flip and sear the flip side, about 1-2 minutes. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.
Use the same skillet, add 2 tbsp cooking fat. Saute the garlic over medium heat for 5 seconds. Add the carrots and mushrooms. Turn up the heat to medium-high. Season with 2 pinches of salt and saute for 15 seconds. Add the chestnuts and snow peas with a pinch of salt. Saute for 10 seconds.
Return the chicken and the pan juice to the skillet. Stir the sauce again before adding it to the pan. Toss to combine for 10 seconds to thicken the sauce. Turn off the heat. Serve hot or warm with steamed rice or cauliflower rice.
About the sauce:
The takeout version uses oyster sauce. I have a homemade version that’s vegetarian friendly and has no additives and starch - Vegetarian oyster sauce. When you use the oyster sauce in combination with the coconut aminos, please reduce the quantity so that the sauce won’t be overly salty.
If Whole30, skip the jam. If Keto, use a keto sweetener of choice.