1 pkg Riced Cauliflower, Stir Fry
1 small head broccoli, cut down into florets
1 cup sugar snap peas or snow peas
1 medium carrot, cut into coins
1 green onion, thinly sliced
I small onion, minced
Red pepper flakes to garnish (optional)
Preferred cooking oil
Salt and Pepper, to taste
Prepare your chicken for cooking by gently massaging the package and separating the chicken into strips. Open the bag and drain the natural broth. Set aside. Dice and cut your veggies as described in the ingredient list.
Heat 1 TSP of your preferred oil in a large sauté pan over MED-HIGH heat. Add the entire bag of riced cauliflower, season with salt and pepper, and sauté until tender, about 5 minutes. Remove cauliflower from the pan and set aside.
Heat another TSP of your preferred oil in this same pan over HIGH heat. Add your broccoli florets, sugar snap peas, carrots, and minced onion. Season with salt and pepper and sauté for another 5 minutes
As vegetables are heating up, in another pan, cook Kevin's Lemongrass Chicken according to package directions.
Once everything is all heated together, divide your riced cauliflower, vegetables, and Lemongrass Chicken in half amongst two plates. Sprinkle on your thinly sliced green onions and a pinch of red pepper flakes and enjoy!