Heat toasted sesame oil in a large pan over medium-high heat.
Add minced garlic and stir.
Add red pepper flakes and stir.
Add the leeks and cook until starts to brown.
Add the chicken and stir until well cooked.
Add the mushrooms and stir.
Add the peppers, broccoli, and carrots, and stir to desired consistency.
Add 4-6 tbsp tamari and 3 tbsp mirin (to taste) and stir to mix well with the other ingredients.
Drizzle the non-GMO starch to thicken the sauce to desired consistency.
Add cashews and stir one more time. Enjoy!
I like to use dried mushrooms that I rehydrate 30 minutes before making the stir fry. Feel free to use any nut in place of cashews.
For a base, consider sushi white rice (can use a can of Native Forest simple coconut milk as the liquid, boiling) OR Miracle rice or noodles (konjac root, which is a great prebiotic source) OR quinoa OR cauliflower rice.
Here is a tutorial: