Step 1

Cut the chicken into bite-sized pieces and add them to a gallon baggie. Then add coconut aminos, garlic, arrowroot powder, maple syrup, crushed red pepper, and ground cayenne. Place in the refrigerator and allow to marinate for at least half an hour, or up to 12 hours.

Step 2

Once the chicken is nearly done marinating, add 1 tablespoon of the oil to a large non-stick pan over medium heat. Add onions and cook for 3 minutes, or until they are fragrant and begin to soften. Then add the mushrooms and broccoli. Cook for 3-4 minutes, stirring frequently, then transfer the veggies to a bowl and set aside.

Step 3

Add the remaining tablespoon of oil to the pan. Use a slotted spoon (or a fork) to remove the chicken from the baggie and add it to the pan (leaving the marinade in the bag). Set the bag of marinade asideu002du002dyou'll use it later. Sauté the chicken until it's fully cooked, about 5 minutes, stirring frequently.

Step 4

Once the chicken is cooked, add the marinade to the pan. Let it thicken for a couple of minutes, then add water, the veggies, and cashews. Stir to coat everything with the sauce, and let it simmer for a couple of minutes.

Step 5

Serve with your choice of side. Top with sesame seeds if desired.