In 10-inch skillet or wok, heat coconut oil over medium-high heat. Cook chicken in oil, adding garlic and gingerroot just before chicken is fully cooked. When chicken is no longer pink in center, remove from skillet. Add bell peppers and pea pods to same skillet. Cook and stir 5 minutes. Pour sauce into pan; heat until sauce starts to thicken, 3 to 4 minutes. Stir in chicken.