Step 1

Add 1 tbsp garlic oil to med/high heat skillet.

Step 2

Add chopped cashews and let cook for a minute then add sesame seeds stir it all up and let brown making sure not to burn the sesame seeds.

Step 3

Remove from heat. Set aside and let cool

Step 4

Cut Chicken into carnival ticket sized pieces about ¼” thick.

Step 5

Turn skillet on med/high and let it get nice and hot, add coconut oil and lay chicken pieces in pan so that each piece is touching the pan bottom.

Step 6

Sprinkle salt evenly over top. Let first side brown then turn pieces and let other side brown.

Step 7

In another skillet add garlic infused oil, cubed bell peppers, minced ginger and minced Serrano pepper. Let bell peppers soften about 5-7min.

Step 8

Add Pineapple cubes let cook another few minutes.

Step 9

Add rest of ingredients: coconut aminos, fish sauce, plum vinegar and lime turn heat down to low/med after about a minute.

Step 10

Add chicken to veggie mixture mix it all together. Sprinkle cashew and sesame seeds over top and serve.