Cut the chicken into cubes.

Wash the bell peppers.

Remove the seeds and white membranes from the bell peppers, then cut them into cubes.

Peel the garlic.

Peel the ginger.

Chop the garlic and ginger, then finely grate them in a small food processor.

Peel and wash the carrots.

Peel the onion.

Slice the carrots into rounds and thinly slice the onion.

Rinse and dry the cilantro.

Chop the cilantro. Heat the olive oil in a wok.

Add the chicken and cashews.

Sauté over high heat for 5 minutes, stirring constantly.

Add the onion.

Stir, then add the garlic and ginger mixture.

Stir, then add the red pepper flakes.

Stir and stir-fry for 3 minutes over high heat, then add the bell peppers.

Stir, then add the carrots.

Stir, then add the soy sauce.

Add the honey and squeeze the lemon.

Add the lemon juice, stir, then add the balsamic vinegar.

Stir. Put the cornstarch in a glass.

Add a little water, mix to dissolve, then add the cornstarch mixture and the rest of the water to the pot.

Mix well, bring to a boil while stirring, then reduce to low heat and cover.

Cook for 30 minutes, stirring occasionally. Remove from heat and add the cilantro.

Quickly stir in the sesame seeds. It's ready!