Heat the avocado oil in a large skillet (I use a 12-inch skillet that has deep sides and comes with a lid) over medium-high heat. If you have a large wok or sauté pan, feel free to use it.

Add the onion, bell pepper, broccoli, and carrots. Sprinkle with sea salt and cook veggies, stirring occasionally until the vegetables begin to soften, about 3 minutes.

Stir in the grated fresh ginger and minced garlic and cook for another 1 to 2 minutes, until fragrant.

Move the vegetables off to one side of the skillet and place the cut raw chicken on the open surface. Allow the chicken to brown for 2 to 3 minutes before stirring it into the vegetables.

Add in the coconut aminos, sriracha, and fish sauce (if adding) and stir well. Reduce the heat to medium heat, cover the skillet with a lid and cook for 4 to 6 minutes, or until the chicken is cooked through and the vegetables have reached your desired level of doneness. Taste the stir fry for flavor and add more salt to your personal taste.

Once the chicken is fully cooked, you’re ready to serve your stir fry; however, if you’d like the sauce to be thicker, you can increase the heat to high and continue cooking until much of the liquid has evaporated. I don’t do this step because I like pouring the juices over the rice.