• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a
large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the
skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the
skillet • In a
separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat