Add dates, ginger, garlic, sesame oil and coconut aminos into a high speed blender. Blend all ingredients until thoroughly combined. Add arrowroot and bone broth and blend again.
In a large bowl, add cubed chicken and stir fry sauce. Let marinade for 15 mins - 1 hour.
When done marinating, preheat a large wok or sauté pan at medium high heat. Add coconut oil to the pan. Add vegetables and cook for 5 minutes, stirring frequently (veggies will not be fully cooked).
Add chicken and marinade into pan and cook for 5 more minutes or until chicken is fully cooked and veggies are tender. Reduce heat to medium low and simmer for 2 more minutes or until veggies are at desired tenderness.
Serve over cauliflower rice if desired and enjoy!