Cut the chicken into cubes and sprinkle some salt and pepper on top

Thinly slice the mushrooms, peppers and spirulise the courgette into noodle shapes with your spiruliser (or into ribbons with a normal peeler)

Toast the cashew nuts in a pan for 2 minutes until brown. Leave to one side to cool

Add 1 tbsp. of avocado oil to the pan, brown the chicken cubes for 30 seconds to a minute, then throw in the mushrooms and peppers and sauté for 5 minutes

Meanwhile, finely chop the chilli

Add the grated ginger, chilli and tamari. Stir for 1 minute

Make sure the chicken is cooked through before adding in the spiralised courgette. Cook for a further 3 minutes

Serve with the toasted cashew nuts and sesame seeds