• Avocado Oil • Shishito Peppers • Boneless Skinless Chicken • Tapioca Starch • Garlic • Ginger • Coconut Aminos • Fish Sauce • Crushed Hot Pepper Flakes
Cook the peppers in hot oil, until all sides are blistered. Then remove from the skillet and sprinkle with sea salt.
Cut the chicken into bite-sized pieces and toss evenly with the starch and sea salt. Then cook until golden and crispy.
Next, cook garlic, ginger, and crushed red peppers. Then stir in coconut aminos, water, and fish sauce and simmer until the sauce is thickened.
Add chicken and shishito peppers back into the skillet, and toss with the sauce to coat. Then sprinkle with sesame seeds.
ENJOY!