Ingredients

The following ingredients have 4 Servings
  • 4 tbsp avocado oil (or your favorite cooking oil, divided)
  • 8 oz shishito peppers
  • 1 lb boneless skinless chicken thighs (or breasts)
  • 2 tbsp tapioca starch
  • 1/2 tsp sea salt (plus more to taste)
  • 3 garlic cloves (minced)
  • 1 inch ginger (grated)
  • 1/2 tsp crushed hot pepper flakes (optional)
  • 1/2 cup coconut aminos
  • 1/4 cup water
  • 1 tsp fish sauce
  • Toasted sesame seeds (for garnish)

Instruction

  • Heat 1 tbsp of avocado oil in a large skillet over medium high heat. Once the pan is hot, add the shishito peppers in a single layer. Cook stirring for 5 minutes, until all sides are blistered
  • Turn off heat and remove the peppers from the skillet on to plate. Sprinkle with sea salt and set aside.
  • Cut the chicken into bite-sized pieces and toss evenly with tapioca starch and sea salt.
  • Heat the remaining 3 tbsp of avocado oil in the same skillet over medium heat. Once the pan is hot, add the chicken in a single layer without touching each other (you may need to do this in 2 batches). Fry for 3 minutes on each side until the outer layer is golden and crispy.
  • Remove the chicken and place the pieces on a paper towel-lined plate.
  • In the same skillet, add garlic, ginger, and crushed red peppers and cook for 1 minute.
  • Add coconut aminos, water, and fish sauce, and stir until combined and simmering. Scrape the bottom of the skillet and simmer for 3-4 minutes, until the sauce is thickened.
  • Add chicken and shishito peppers back into the skillet, and toss with the sauce for 1 minute to coat.
  • Remove from heat and sprinkle with sesame seeds, before serving.