For the chicken:
2 tsp avocado oil (divided)
1 lb. chicken breast tenders, cubed
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
1 lb. broccoli florets, chopped
4 C cauliflower rice
3 tbsp. Roasted and unsalted cashews, roughly chopped
2 tbsp. Fresh cilantro, chopped
Salt and pepper to taste
For the sauce:
½ C coconut aminos
1 tsp honey
1 tsp toasted sesame oil
1 tbsp. Low sodium tamari
1 tsp sriracha (optional for a little kick)
Optional toppings: furikake, chopped scallions, soft-boiled egg, or more sriracha!
On medium heat, place a medium pan onto the stove top and add the oil to the pan. Heat for a bit, and add the diced chicken evenly in the pan. Cook for about 4 minutes then flip. Cook for an additional 3-4 minutes, then turn off the heat and pour the chicken into a bowl. Set aside.
Add another tsp of oil to the pan on medium heat. Add the onions and stir. Cook for about 4 minutes, or until they start to soften and caramelize. Next, add the garlic and stir. Cook until fragrant. Add the cauliflower rice and chopped broccoli and stir. Cook for another 3 minutes. Add the chicken back in and pour the sauce all over. Stir to coat, and cook for an additional 2 minutes.
Pour into bowls and top with chopped cashews and cilantro and any of the other suggested toppings and enjoy!