Slice chicken into med. pieces and add fish sauce and coconut aminos. Marinate at least 1 hr.

In large pan, heat half of coconut oil. Add chicken and cook until browned. Remove from pan and set aside.

Grease pan with remaining oil. Add ginger, garlic and chile pepper. Cook 2-3 min., stirring constantly.

Add bell pepper and onion and season with salt and pepper, cook 5 min. Add bean sprouts and cook 1 min.

Add chicken, toasted nut butter, lime juice and combine well. Cook until chicken is heated through. Garnish with cilantro and season with more salt if needed.