Heat 1 tablespoon of oil in a large wok until it begins to smoke.
Add in the sliced chicken and cook until browned and cooked through out. Set aside.
Add the remaining 1 tablespoon of oil to the pan and stir-fry the peppers, zucchini, squash and broccoli over high heat for 3 to 4 minutes.
Add the cooked chicken back in and stir in the coconut aminos and sriracha. Season with salt.
Serve the chicken stir fry over the cooked lentils and garnish with peanuts and cilantro leaves.