Prepare the Kung Pao Sauce: In a large bowl, whisk together all the sauce ingredients; set aside.

In a bowl, toss chicken in arrowroot starch until coated.

In a skillet over medium heat, heat two tablespoons oil; add coated chicken cubes. Cook for two to three minutes per side. Transfer to a platter; set aside.

Add additional one to two tablespoons oil to the skillet, as needed. Add red pepper and scallions. Cook, stirring occasionally, until the pepper is lightly browned. Add nuts; stir for one additional minute.

Return chicken to the skillet; add sauce. Stir to coat chicken in sauce. Cook for three to five minutes, until sauce has thickened. Serve over white rice.