1 1/4 pounds sliced chicken
Mix 3 tbsp Almond Butter, Thai Chillis, 1 tsp Fish sauce, 2 tsp Sesame Oil, and 1/2 Cup of Coconut Milk in a small bowl until perfectly blended and smooth.
In non-stick wok add Broccoli and Bell Peppers along with a 1/4 cup of water and cook on medium-high heat for about 6-8 minutes.
While the veggies are getting cooked begin the chicken prep.
In a Cast Iron Skillet cook Green Onions, Ginger, and Coconut Oil on high heat for 3 minutes or until onions begin to brown.
Add thinly sliced chicken (¼ inch slices) for 3-5 minutes or until chicken is done.
Once the pork is browned add all the ingredients from the cast iron skillet to the work and stir in all of the almond sauce. Cover and simmer for about 10 minutes on low.