• Chop all the vegetables to the size of your choice. 
  
• Rub salt and pepper over the chopped chicken. 
• Pre-cook the carrots for 2 to 3 minutes in the microwave. 
  1/4 cup chopped carrots
• Heat an electric wok or frying pan over medium heat and add avocado oil.
• Once the wok or frying pan is hot add in chicken, carrots, broccoli, bell pepper, onions, garlic, coconut vinegar, coconut aminos, black seed sesame oil, pink salt, and black pepper. 
  1 tsp avocado oil, 2 lbs chopped chicken, 1 cup chopped onions, 1/2 cup chopped broccoli, 1/2 cup chopped bell peppers, 1 clove minced garlic, 1 tsp coconut vinegar, 2 tsp coconut aminos, 1/2 tsp black sesame seed oil, 1/2 tsp black pepper, 1 tsp pink salt
• When the chicken is cooked through add in the bok choy, sugar snap peas, snow peas and continue cooking until bok choy is cooked through. 
  1 cup sugar snap peas, 1 cup snow peas, 2 cup bok choy

Decoration:

• Add a little green onion, toasted sesame seeds, freshly squeezed lime juice.
  1/8 tsp chopped green onions, 1/2 tsp fresh squeezed lime juice
• Remove from wok or frying pan and serve either alone or with Cashew Satay Sauce.