Start by preparing the rice. I always follow the directions on the bag but usually do 1 cup rice, 2 cups water, 1 tbsp butter, ghee or oil, and sea salt. Once the rice is done cooking, I always let it steam with the top on off the heat for about 10 minutes.
Slice chicken into thin strips or cubes, whatever you prefer, and place into a medium mixing bowl. Season with sea salt and black pepper. Let sit while preparing the rest.
Slice up all veggies, ginger, and garlic.
In a small bowl, mix together the sauce. Add in liquid aminos, rice vinegar, sesame oil, red chili paste, and fish sauce.
Heat your wok or pan and get it nice and hot. Add avocado oil and add in the chicken. Cook until cooked through and season with salt and pepper.
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