When chicken is cooked through, approximately 8-10 minutes, set aside in a bowl.
To the hot wok, over medium heat, add 2 more tablespoons of extra virgin olive oil. To the wok, add the carrots and saute for about 3-4 minutes until they start to cook through.
To the carrots in the wok, add the julienne sliced peppers and onions. Saute for another 3-4 minutes until the onions are translucent.
To the vegetables in the wok, add the mushrooms, garlic, cashews (if using) with sea salt, to taste. Continue to stir fry for another 3-4 minutes. All vegetables should be cooking through and softening.
Add the reserved cooked chicken back to the wok for a few minutes.
Next, add 1 cup of our homemade teriyaki sauce and stir until well combined. Reduce heat to medium-low. Stirring frequently until the sauce begins to thicken and turns a darker brown. Adjust temperature as needed to not over-cook the sauce.
Serve hot over brown rice, brown rice noodles or with a big side salad. Garnish with sesame seeds and green onions.