Slice the chicken into chunks. Cover in the tamari and fresh pepper and leave to the side.
Chop the mushrooms into thick slices and leave to the side.
Crush the garlic and chop up the red chilli, leaving half to the side to decorate at the end.
Heat the avocado oil in a pan and sauté the mushrooms for 3 minutes, add the garlic, ginger and half the chilli and sauté for another minutes.
Throw in the chicken and stir well so the chicken browns, add a tbsp. of water and let this cook for another 3 minutes.
While this is cooking, spiralize the courgettes or peel into ribbons. Throw this in with the baby corn, cashews and sugar snap peas. Sauté with the juice of 1 lime for 3 more minutes then serve.
This goes really well with brown rice of cauliflower rice.