Ingredients:
| 1/4 | cup tamari |
| 1/4 | cup honey |
| 2 | tsp grated lime rind |
| 1 | small onion, diced |
| 2 | tbsp minced ginger |
| 2 | cloves garlic minced |
| 1/2 | tsp pepper |
| 3 | tbsp lime juice |
| 1 | tbsp olive oil or coconut oil |
| 2 | pork tenderloins (about 12 oz each) |
Ingredients:
| 3/4 | cup low-salt chicken broth |
| 2 | tbsp tamari |
| 1 | tbsp balsamic vinegar |
| 1/4 | cup plus 1 tablespoon cornstarch (or tapioca starch) |
| 2 | tsp toasted sesame oil |
| 3/4 | tsp Kosher salt and freshly ground black pepper |
| 1 1/2 | lbs boneless, skinless chicken breasts, cut into 1 1/2-inch pieces (roughly 3 breasts) |
| 1/4 | cup olive oil (or coconut oil) |
| 2 | red dried chiles, split lengthwise (reserve the seeds) |
| 2 | tbsp minced fresh ginger |
| 1 1/2 | tsp granulated sugar (or rapadura sugar) |
| 6 | scallions, thinly sliced, whites and greens kept separate |
| 1 | red bell pepper, seeded and cut into 1-inch pieces |
| 2 | 2 inner ribs celery, cut crosswise 1/2 inch thick |
| 1/4 | cup dry sherry (or white wine) |
| 1/4 | cup coarsely chopped salted peanuts |