Slice chicken into thin strips. In a large saute pan, heat oil over medium-high heat. Saute chicken, in batches, until browned and cooked through. Place in storage/serving container.
Add stock to the saute pan and whisk to get up all the browned bits. Turn the heat down to medium. Add in the rest of the ingredients. Whisk, until thickened, about 2 minutes or more. Stir chicken back into the pan, making sure everything is coated in sauce.
Serve topped with chopped green onions and nuts, over cauliflower rice.