For the Marinade: – chicken breasts – white wine – coconut aminos – avocado oil
Add the white wine, coconut aminos (or liquid aminos), and avocado oil to a mixing bowl and stir together to combine. Add in the chicken and stir well.
Add 1 tablespoon of sesame oil to a large non-stick skillet and add half of the chicken, creating one layer of chicken. This allows the chicken to brown up nicely for a good crisp.
Add the bell pepper, green onion, and garlic (and chili if using) to the skillet and cook, stirring occasionally until very fragrant, about 3 minutes.