First, lightly steam julienned or "spiraled" zucchini to crisp tender. Keep warm in a covered dish.

Next, cut chicken breast into 1/4 inch strips. Set aside.

Heat half of the oil in a large safe nonstick skillet over medium-high heat. Add broccoli, red bell pepper, green onions and half of the ginger to pan; sauté 1 minute. Add water. Cover; cook 1 minute until broccoli is crisp-tender. Remove broccoli, red pepper and green onions from pan; keep warm.

Heat remaining oil in pan; add remaining ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is cooked through, stirring frequently.

Combine broth, coconut aminos, arrowroot and garlic in a small bowl, and stir with a whisk.

Add broth mixture to pan with chicken; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Pour chicken broccoli mixture over zucchini noodles and sprinkle with cashews.

Serve.