Start by cutting the chicken breasts into very thin strips (the thinner the better!) and place the slices in a bowl. Add in the baking soda, coconut aminos and apple cider vinegar, give everything a stir and leave it to marinate while you prep the veggies.
Thinly slice the celery, onion, carrots, bok choy and mushrooms. Separate the thinly sliced leafy greens of the bok choy from the white parts as they will be added to the pan at different times. Finely dice the ginger and garlic. Have all of the veggies cut and ready near the stove before you move on to the next step.
Heat the sesame oil in a wok or large skillet on medium high heat. Add in the chicken plus any excess marinating liquid and sauté for 4-5 minutes until the chicken is cooked through.
Once the chicken is browned, remove it from the pan and set aside on a plate. Add in the onion and carrots and cook for 3 minutes until the onion begins to soften.
Next add in the mushrooms, white parts of the book choy, celery, ginger and garlic and sauté for 4 minutes.
While the veggies are cooking make a quick sauce. In a blender or NutriBullet container blend together ginger, medjool dates (or honey), coconut aminos, apple cider vinegar and chicken stock until smooth.
Once the veggies have begun to soften, add in the sauce, snow peas, greens of the bok choy and chicken. Give everything a stir and leave to cook for 4 minutes until the veggies are tender and the sauce has thickened. Serve on its own or with cauliflower rice to absorb any excess sauce.