For the chicken:

• 1 1/2 pounds boneless skinless chicken breast, diced into 1” cubes
  
• 1/2 teaspoon sea salt
• 1/4 black pepper
• 2 tablespoons arrowroot starch or corn starch (not paleo or Whole30)
  
• 2 tablespoons coconut oil

For the sauce:

• 1/4 cup coconut aminos or gluten free soy sauce (not Paleo or Whole30)
  
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoons ground ginger
• 1/4 teaspoon red pepper flakes
• 1 tablespoon honey (omit for Whole30)
• 1/4 cup chicken broth or water
  

For the vegetables:

• 1 tablespoon coconut oil
• 3 cloves garlic
• 1 medium red bell pepper, seeded and chopped into 1” bite-sized pieces
• 2 cups broccoli florets
  
• 1 1/2 cups sugar snap peas
• 3 scallions, chopped
• 1 cup raw cashews
• sesame seeds, to garnish