In a bowl, whisk together the coconut aminos, baking soda, and apple cider vinegar. Add the chunks of chicken, stirring to ensure each piece is well coated in the mixture. Let it rest for a few minutes while you prepare the vegetables.

In another bowl, combine the beef stock, coconut aminos/soy sauce, fish sauce, and vinegar. Add the arrowroot powder, whisking to eliminate any clumps for a smooth sauce.

Cut the green pepper, onion, green onions, and celery into thin strips, making sure each piece harmonizes with the overall texture of the dish.

Heat 1 tablespoon of sesame oil in a skillet over high heat. When hot, add the chicken and cook for approximately 5 minutes until golden brown. Once cooked, transfer the chicken to a plate and set aside.

In the same pan, add 1 tablespoon of sesame oil and reduce the heat to medium. Sauté the garlic and ginger for about 1 minute until fragrant, then add the sliced peppers, onions, and celery. Sauté for an additional 4 minutes until the peppers begin to soften.

Return the chicken to the skillet, along with the green onions, black pepper, and prepared sauce. Allow it to simmer for another 4-5 minutes until the sauce thickens and the vegetables are tender. Serve garnished with additional black pepper, if desired.