In a large saucepan, cover chicken with water and heat to a boil until mostly cooked through.
Remove from water, dice chicken and put in a bowl. Add 1.5 tbsp arrowroot powder, marsala and dash fo San J-Tamari to chicken and toss to coat. Set aside.
For veggies use whatever you have in your fridge. My usual veggies are:
cabbage
carrots
snap peas
broccoli
bell pepper
water chestnuts
onion
Dice assorted vegetables into thin slices or bite sized pieces. Set aside.
In a small saucepan, whisk together water, remaining arrowroot and bouillon. Bring to a boil, whisking almost constantly. Let boil for a minute while continuing to whisk. You'll know that it's about done when it starts to darken in color. Add more bouillon to taste. Set aside.
Heat coconut oil in large skillet or wok. When wok is smoking slightly toss in chicken mixture and sear on high heat for about 2 minutes, until browned on outside. Add veggies, stirring every so often until is crisp tender.
Add stir fry sauce over mixture, tossing everything to coat. Add San J-Tamari to taste. Serve over rice or quinoa.