Scrappy Stir Fry

Dice up a pound of chicken and season with salt, pepper, 1 tsp avocado oil and 1 tsp tapioca starch. Toss to coat. Then heat up a wok (or large skillet) over medium high heat and brown the chicken in two batches until golden browned and cooked through (2-3 mins per side), then transfer to a clean plate and set aside. Next, throw in some shishito peppers and cook until lightly blistered, 2-3 mins. Add in some sliced green onions and garlic and sauté 2 more mins. Add the chicken back in with 1/4 c coconut aminos and a few dashes of fish sauce! Cook until sauce thickens, 2-3 more mins. Serve and enjoy!