Gather all the ingredients.
Place macadamia nuts into a food processor and pulse until broken into small pieces. Note - if you don't have a food processor, place macadamia nuts into a zip lock bag with a towel covered over and use the flat portion of a meat tenderizer (or rubber mallet) to gently crush the macadamia nuts.
Cut squash into 1/2 inch thick slices and then cut each slice into 1/4th.
Thinly slice green onions and set aside.
Pat chicken dry with a paper towel and cut into small bite-size pieces, about 1/2 x 1/2 inch and set aside.
Finely mince garlic and add into a mixing bowl along with Soy Sauce, chicken broth, Japanese sake, red wine vinegar, Swerve/Monkfruit, Sriracha and 1 tsp Sesame Oil. While mixing, gently sprinkle in xanthan gum for thickening. Make sure the sauce is mixed well and xanthan gum dissolves before setting it aside.
In a small fry pan, add sauce mix on medium heat and bring to light boil. Once boiling, lower to simmer and reduce sauce until thickens, about 2-3 minutes. Remove from heat and set aside.
In a deep fry pan, add 1 tbsp Sesame Oil on high heat. Once oil starts to lightly smoke, add in chicken and reduce to medium heat. Sprinkle salt and pepper and keep stirring/mixing until chicken is almost cooked, about 4-5 minutes.
Once chicken is almost cooked reduce heat to medium-low and add in squash and sauce. Continue cook for an additional minute while coating the chicken and squash with the sauce.
Remove from heat and mix in green onions and macadamia nuts. Transfer to serving plate.