Combine the chicken cubes, dressing and ¼ cup gluten free soy sauce in a bowl and allow to marinate in the refrigerator for 2 hours. When ready to cook, remove from the marinade.
Heat a large skillet over medium heat with the coconut oil. Add the chicken and brown all sides.
In a small bowl, combine the garlic, chili sauce, miso paste, hoisin sauce, remaining soy sauce, sesame oil, water and cornstarch and stir to combine. Set aside.
Add the bok choy to the skillet and cook for 2 minutes. Reduce heat to low and add the peppers, cashews, and the sauce. Season with salt and pepper. Stir to combine.
Allow the chicken and vegetables to cook until the sauce is slightly thickened, 3-4 minutes. Serve with lettuce leaves and/or rice. Enjoy!
I used The New Primal Sriracha Tahini Dressing in the marinade for the chicken in this dish. The New Primal offers a wide range of dressings, condiments, seasonings, and meat snacks such as honey and cayenne beef jerky and cilantro lime meat sticks. Many of their products are Whole30 approved and all of them are something you can feel good about eating. All Natural Meat Snacks and Condiments | Whole30 Approved – The New PrimalUse what kind of lettuce you like, and what you have on hand. Butter leaf, Boston bib, and red/green leaf lettuce are all excellent choices.