- Coconut Aminos - Sesame Oil - Swerve Golden Sweetener - Rice Vinegar - Fish Sauce
Start by gathering all of your ingredients. Mix together the sauce ingredients in a small bowl and set aside.
Chop the thighs into bite-sized pieces and pat dry with a paper towel, if needed. If the chicken has excess water on it, it will not brown properly.
Add the oil to a large skillet over medium-high high heat. Once hot, add the chicken in a single layer. Be sure not to over-crowd the skillet and cook in batches if needed.
Stir in some garlic, ginger, and a green bell pepper. Cook an additional 2 to 3 minutes, or until the pepper is tender and the chicken is cooked through.