Garlic Chicken Vegetable Stir Fry

3 chicken thighs
8 cloves garlic
1/4 cup olive oil
pinch of salt
3 tablespoons (wheat free) tamari
1 tablespoon apple cider vinegar
2 tablespoons olive or coconut or sesame oil or butter or lard
1 teaspoon coconut sugar
2 stalks celery
1/2 bell pepper
6 large chard leaves
1/2 onion
a big handful of fresh peas

Skin and debone the chicken, or buy boneles skinless chicken thighs. Cut meat into strips about 1/2 inch wide and 1 inch long. Peel and crush garlic. Mix olive oil with garlic and pinch of salt and pour over chicken. Stir to coat. Let marinate for 1/2 hour to overnight.
Wash veggies. Slice all into similar sized pieces as the chicken, leaving the peas whole if you like.
Heat the oil in the pan until it starts to shimmer, put the chicken in the pan and stir as you cook it for a minute or two, until the chicken looks just about done, then remove from heat, place in a dish. Reheat the pan adding more oil if needed. Add the vegetables and cook, stirring frequently until the chard greens are well wilted. I like to reserve the peas and add them at the end. When the vegetables are cooked to your liking, add the tamari, apple cider vinegar, and  coconut sugar. Stir in the cooked chicken, turn the heat off and serve.