1bonelessskinless chicken breast or thighschopped into bite-sized pieces
freshly ground black pepper and saltto taste
110-ouncebagfrozen cauliflower ricethawed
½cupfrozen peas
1cupzucchinishredded
1clovegarlicminced
1Tbsplow sodium soy sauce
1Tbsppeanut butter
2tspsriracha sauce
1egg
Instructions
Heat a large, deep skillet over medium-high heat and add oil.
Season the boneless, skinless chicken breast with kosher salt and pepper, then place into the hot oil.
Cook for 4-6 minutes per side, turning occasionally.
Microwave the bag of cauliflower rice for 3-4 minutes until mostly thawed and warm. Add the frozen peas to the skillet, stir and allow to thaw.
Add the cauliflower, shredded zucchini, and garlic to the pan. Stir and sauté for 3-5 minutes.
Add the low sodium soy sauce, peanut butter, and, sriracha sauce to skillet and stir to combine.
Push the fried chicken cauliflower rice mixture to one side of the skillet and crack the egg into the empty side of the pan and then scramble. Once the eggs are mostly scrambled, break up with a spatula and combine with the rice mixture.