Step 1

Heat a pan over low heat and toast the cashews for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside.

Step 2

Dice chicken thighs into 1 inch chunks. Cut onion and pepper into equally large chunks.

Step 3

Increase heat to high and add coconut oil to pan.

Step 4

Once oil is up to temperature, add in the chicken thighs and allow them to cook through(about 5 minutes).

Step 5

Once the chicken is fully cooked. Add in the pepper, onions, garlic, chili garlic sauce and seasonings(ginger, salt, pepper). Allow to cook on high for 2-3 minutes.

Step 6

Add liquid aminos, rice wine vinegar, and cashews. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be excess liquid in the pan upon completing cooking.

Step 7

Serve in a bowl, top with sesame seeds and drizzle with sesame oil. Enjoy!