1 pound chicken breast, cut into bite sized pieces
1 tablespoon soy sauce, tamari or Bragg’s aminos
2 teaspoons dry sherry
1 clove garlic, minced
2 heads cauliflower, cut into bite-size pieces
1 cup peas
2 carrots, cut into small cubes
3 tablespoons olive oil, divided
4 tablespoons soy sauce, tamari or Bragg’s aminos
3 large eggs, beaten (or 2 whole and 1 egg white)
4 green onions, chopped
Place chicken, soy, sherry and garlic in a medium bowl. Stir and let sit at room temperature for 30 minutes.
Place half of the cauliflower in the bowl of a food processor. Pulse for 12-15 one-second pulses until cauliflower is about the size of rice. Place chopped cauliflower in a bowl. Repeat with second batch of cauliflower.
Place peas and carrots in a small saucepan and cover with water. Bring to a simmer and cook until tender, about 8-10 minutes. Drain.
Heat a large skillet over medium heat for 2 minutes. Add 1 tablespoon oil and swirl to coat. Place chicken in skillet and cook until cooked through, about 5-7 minutes. Remove chicken from the pan. Add remaining 2 tablespoons oil and swirl to coat. Add cauliflower and soy, tamari or aminos to the pan. Stir constantly for about 2 minutes until cauliflower is hot and coated with the sauce. Make a well in the center of the pan, and pour the beaten eggs into the well. Stir eggs in the middle of the pan until scrambled, then stir into the cauliflower. Add the peas, carrots, green onion and chicken. Stir for about 2 minutes until all ingredients are incorporated and hot. Season to taste with a bit more soy, tamari, aminos, or sea salt if needed.