Chop the chicken into bite-size pieces and season with salt and pepper.
In a large pan, heat 1 tablespoon of the coconut oil over medium-high heat.
Add the chicken and sauté until it is cooked through.
While the chicken is cooking, chop desired vegetables into bite-size pieces.
Remove the chicken from the pan to a bowl, and set aside.
Add the remaining tablespoon of coconut oil and the chopped vegetables to the pan.
Sauté until crisp-tender, stirring occasionally.
While the vegetables are cooking, whisk together in a medium bowl all ingredients for the sauce.
When the vegetables are done, return the chicken to the pan with the vegetables and pour in the sauce.
Reduce the heat and bring to a gentle simmer for about 5 minutes.
To serve, eat as is or over cauliflower or white rice. Top with chopped cashews.
Use any vegetables you have on hand that sound good to you.As written, this dish is moderately spicy. To find your preferred spiciness level, I recommend starting with a small amount of red pepper flakes and working your way up to the level that you like. Let them simmer in the sauce for a couple minutes before tasting and adding more.