Adapted Recipe from Rachel Mansfield
2 lb skinless chicken breast, tenders, cut into smaller pieces
4 tablespoon arrowroot starch (or cornstarch)
4–6 tablespoons sesame oil
1 onion, chopped
2 cups frozen peas & carrots
2 bags of frozen cauliflower rice
4 pasture-raised eggs
4–6 tablespoons coconut aminos
Optional toppings: green onion, avocado, sesame seeds
In a large skillet heat 1 tbsp sesame oil over medium heat.
Using a small plate, coat the chicken with the arrowroot starch. Place in the skillet. Cook chicken for 2-3 minutes/side, or until fully cooked. Remove the chicken.
Add another 1 tbsp sesame oil to the skillet and add in the onions, veggies, & cauliflower rice. Stir and cook for about 2 minutes.
Add the chicken back into the skillet and top with coconut aminos and mix. Crack the eggs on top of the mixture and cook for 2 more minutes, or until cooked as desired.
Top with any additionally toppings, and dig in!