Heat the coconut oil in a wok or skillet over medium-high heat.
2 tbsp. coconut oil
Cook the chicken until no longer pink, 4 to 5 minutes, and remove from the skillet.
2 chicken breasts
Add the garlic, ginger, and onion, and cook until fragrant, about 1 to 2 minutes.
2 tbsp. fresh ginger, 2 garlic cloves, 1 red onion
Add the broccoli, zucchini, mushrooms, bell pepper, and mango. Cook until the vegetables are soft, 5 to 7 minutes.
1 zucchini, 1 bunch broccoli, 1 bell pepper, 1 cup mushrooms, 1 ripe mango
Return the chicken to the pan, drizzle with coconut aminos chili flakes, and season to taste.
3 tbsp. coconut aminos, ¼ tsp. chili flakes
Add the bean sprouts, give everything a good stir, and cook until everything is warm.
2 cups bean sprouts
Serve with chopped cashews sprinkled on top.
¼ cup roasted cashews