1.   First preheat your oven to about 180 C or 360 F, spreading the cashews onto a baking sheet. Bake in the middle position of your oven for about 8-10 minutes or until light golden. Remove from oven. Transfer to a cool plate and set aside

2.   Cut the green bell pepper/capsicum into small pieces and dice the onion. Set aside

3.   Prepare the sauce: to a measuring cup add the water, tamari, fish sauce, vinegar of your choice, and if desired, the glucomannan. Stir well until the glucomannan is completely dissolved. Set aside

4.   Prepare the marinade: To a large mixing bowl add the tamari, grated raw ginger, and grated garlic. Stir well to combine

5.   Cube the chicken breast into bite sized pieces and put into the mixing bowl, toss with the marinade. Set aside

6.   Preheat a large skillet or wok over medium heat. Add about 1/3 of the oil and coat the pan well. When the oil is hot add the cubed green peppers and diced onion. Toss and cook for about 2 – 3 minutes, until onions are translucent. Remove from the skillet and transfer to a plate. Set aside

7.   In the same skillet, on medium heat, add the rest of the sesame seed oil and when the oil is sizzling, add the cubed chicken, spreading the pieces into a single layer. Cook until the chicken cubes have a light golden crust (Maillard reaction) and then toss until all sides are golden and the chicken is cooked fully

8.   Reduce heat to low. Add the cooked onions, peppers, dry roasted cashews, prepared sauce. Toss and cook for 2 minutes. Remove from the skillet. OPTIONAL: sprinkle the dry toasted sesame seeds and cilantro on top. Enjoy!