Trim large pieces of fat from the chicken dice into bite sized pieces or slices.
Cut the head of broccoli into florets. Steam the florets in the 1/2 cup water either on the stove from with a lid, or in the microwave for about 4 minutes. The goal here is for the broccoli to be softened yet crisp, but not mushy.
Dice the onion, and slice the bell pepper.
In a large skillet pan, cook the chicken on medium-high heat with some toasted sesame oil until fully cooked through. About 6-7 minutes.
Remove the chicken and add the bell pepper, carrot, and onion to the pan to soften up. Add more sesame oil if needed.
In a small bowl, mix the sauce: coconut aminos, honey, sesame oil, garlic, and ginger. Add to the pan with the sauteed vegetables and let simmer on medium heat. The sauce should thicken begin to lightly bubble and thicken after about 10 minutes or so.
Once the sauce is beginning to get thicker, add the cooked chicken, steamed broccoli, and raw cashews. Give everything a good mix, and let simmer on low for a couple minutes so all flavors can come together.
Serve with rice or lettuce wraps. Enjoy!
Serve with cauliflower rice, brown rice, or on butter lettuce wraps.