Cut the bell pepper and celery stalks into big chunks and set aside in a bowl.
Heat a large skillet to medium-high heat and chop the boneless, skinless chicken thighs into bite sized chunks. Add coconut oil to the hot skillet and add in the chunks of chicken.
As the chicken cooks, make the sauce. Add all the sauce ingredients above to a bowl and combine using a whisk. Set aside.
Once the chicken is 90% cooked through add in the veggies and cook for a couple minutes until they are slightly tender.
Add in the peanuts and stir and allow to cook for another minutes as they toast. Add in the ginger and garlic, stir once more and add in the sauce.
Allow to cook for 3-5 minutes on high until the sauce has reduced to your liking. If desired, add the xanthan gum to thicken up the sauce even more.
Serve with cauliflower rice or on its own and enjoy!