Start by laying the chicken breast flat on the cutting board. Then, slice the chicken crosswise across the grain into 1/4 inch strips.

Cut the peppers into strips by flattening out the pepper so it is a rectangle and slicing long pieces julienne style.

Next, cut the green onions on a side angle. Grate the ginger and the ginger.

Heat up the wok pan or skillet with high sides to high heat. Then, add the avocado oil.

Add the chicken and cook, stirring occasionally, until the chicken is nicely browned on all sides, around 3 minutes.

Then, add bell pepper, green onion, ginger, cashews and garlic powder.

Season with salt and black pepper, to taste.

Stir fry the veggies until they become crisp-tender, around 2-3 minutes.

Add the bok choy, sesame oil, and tamari or soy sauce.

Continue to stir fry until the Bok Choy wilts and the other ingredients are coated, approximately 1-2 minutes.

Remove from heat and transfer to individual serving plates.

Garnish with toasted sesame seeds, if desired, and serve immediately. Enjoy!