Chicken

• 1 ¼ lbs chicken breasts, (organic)
• ⅓ cup white flour
• 2 tbsp olive oil

Sauce

• 1 tbsp coconut oil, or olive oil
• ½ cup cashews, raw
• 1 orange bell pepper, julienne or diced
• 2 tbsp shallot, or 2 green onions, chopped
• 2 cloves garlic, pressed
• ¼ cup Soyaki, or teriyaki sauce
• 1 tbsp Shaoxing wine (紹興酒)
• 2 tsp Worcestershire sauce
• 2 tsp Sambal Oelek, or Sriracha

Garnish

• 1 tbsp sesame seeds
• 1 tbsp green onions, chopped

Saute cashews, bell pepper, and shallots over medium heat in a wok. Combine the remaining sauce ingredients in measuring cup and mix. Add oil to large non-stick skillet and preheat over medium heat. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Place chicken into skillet, spread evenly and turn up heat to medium-high. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add garlic and sauce mixture to wok and bring to low boil. Add chicken to wok, stir to coat evenly, turn off heat, leave uncovered for a few minutes.