Add all the ingredients for the sauce to a large skillet or wok and stir to combine. Bring to a boil over medium-high heat and immediately reduce heat to just below medium. Simmer, stirring frequently, until the peanut butter is completely melted, and the sauce is reduced by one-half, approximately 5-6 minutes. Transfer sauce to a bowl and set aside.

Carefully wipe skillet with a thick, damp cloth and add one tablespoon olive oil. Add chicken and cook over medium-high heat, stirring continually, until chicken develops some color and is nearly cooked through, approximately 4-5 minutes.

Add ginger and continue cooking, stirring continually, for one additional minute. Transfer chicken to a bowl and set aside.

Add remaining olive oil to the skillet or wok. Add cabbage, broccoli, and orange bell pepper and cook, stirring continually, until the vegetables are crisp tender and develop some color, approximately 2-3 minutes.

Return the chicken to the skillet and stir in the chopped cashews. Pour the reduced sauce on top and stir to combine. Cook for 1-2 minutes or just until heated through. Do not overcook.

Remove from heat and taste and adjust seasonings, as desired. Serve immediately with steamed cauliflower rice. Enjoy!