Heat the avocado oil over medium in a large wok or skillet. Add the butternut squash and carrots and stir well. Cover and cook 4 to 5 minutes, until vegetables begin to soften.
Add remaining veggies (bell pepper through ginger), cover, cook 1 minute. Remove cover and cook 2 minutes uncovered.
Scoot veggies off to side to make room for the chicken. Add chicken, basil, and sea salt. Brown chicken 2 - 3 minutes until mostly cooked through then stir into rest of stir fry. Cover and cook 5 minutes, or until chicken is cooked through.
Add liquid aminos, fish sauce, and sea salt. Cook, stirring occasionally, until much of liquid has burned off, about 2 to 3 minutes.
Serve stir fry with choice of side dish and enjoy.
*You can also use liquid aminos or light soy sauce.