Ingredients
- 16 Oz boneless skinless chicken breasts chopped into 1/2 inch cubes
- 4 Tbs Light olive oil
- 1/4 Tsp garlic powder
- 1/4 Tsp paprika
- 1/4 Carrot chopped very small
- 5 String beans sliced into thin pieces
- 5 Scallions cut into small circles
- 4 cloves garlic minced finely
- 3 Extra large eggs beaten
- 4 Cups cauliflower rice
- 3 Tbs Coconut Aminos
- 1 Tsp Pink Himalayan Salt
- 1/2 Tsp ground black pepper
Instructions
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In a Wok heated to medium-high setting add olive oil, chicken cubes garlic powder and paprika
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For about 5-7 minutes toss and stir around with a spatula or large wooden spoon
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Change setting to medium low and continue to cook for 3-5 more minutes stirring occasionally
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Remove chicken with a slotted spoon or spatula with holes and leave the juices from chicken in wok and set chicken cubes on the side in a bowl
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In the wok add small pieces of scallions, carrot, and string beans for about 2-3 minutes while stirring
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Remove from wok and set aside with chicken cubes
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Place cauliflower rice in wok with minced garlic on medium-low and stir for about 2-4 minutes until lightly browned
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Remove and set aside with the chicken and veggie mixture
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Add beaten eggs to wok and scramble up for 2 minutes
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Add the remaining ingredients that were set aside back into the wok and stir
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Drizzle with coconut aminos, salt and black pepper
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Cook for about 2 minutes or so until well combined and chicken is heated
