Into a wok or a large pan, add Coconut Oil (1 1/2 tablespoon). Let it melt down and bring it up to high heat. You want the wok smoking.
Add the Boneless, Skinless Chicken Thigh (1.5 pound) in batches, cooking for 2 minutes each. If you overcrowd the wok, you will end up stewing the chicken instead of getting a nice brown crust. The chicken won’t be cooked all the way through but will be finished later on, so remove the chicken and set it aside.
Add in Onion (1) and Red Bell Pepper (2). Stir fry them for 2 minutes.
Add Chili Garlic Sauce (1 tablespoon), Garlic (1/2 teaspoon), Ground Ginger (1/2 teaspoon), Sea Salt (1/8 teaspoon), Ground Black Pepper (1/8 teaspoon), and Rice Wine (1/4 cup). Mix well over high heat.
Add the chicken back into the wok and mix well. Now add Sesame Oil (1 teaspoon) and Cashew Nuts (1 cup) and cook for 5 minutes.
Add Sesame Seeds (1 tablespoon) and mix to combine.
Serve dish family style or plate up individually. Scatter Scallion (to taste) on top along with those wok juices. Finish it with extra Sesame Seeds (to taste) and you have a meal that's better than takeout!