1. Mix marinade ingredients.
2. Toss with the chicken pieces and marinate for about 5-10 minutes.

1. Scramble the eggs over medium heat with a teaspoon of safflower oil, remove, and transfer to a plate.
2. Add the marinated chicken to the wok, and sauté until internal temperature is 165°F, about 5 minutes.
3. Remove and transfer to the same plate as the scrambled eggs.
4. Pour in a bit more safflower oil to the wok with the cauliflower rice, half the green onions, garlic, and frozen peas  and carrots. Sauté for 8 minutes, or until slightly softened.
5. Add the sesame oil, ginger powder, liquid aminos, and chicken bouillon. Continue to sauté until fragrant, about 2 minutes.
6. Mix-in the chicken, eggs, and remaining green onions until combined. Season with salt and white pepper, as desired.
7. Serve immediately with optional sesame seeds, herbs, and Sriracha.

NOTES ON THIS RECIPE:

• The cornstarch is a key ingredient in the marinade, so don’t skip it! It’ll give the chicken a velvety coating that will fry up nicely when you add it to the wok (or skillet!).
• Jess likes to use the peas and carrot blend for this recipe, but you can alternatively (or also) add-in edamame beans, broccoli, cabbage, bell peppers, or whatever other veggies you have on hand. Oh, and tofu is a great addition as well! She usually throws it in the air fry and tosses it in at the end with the eggs and chicken.
• Store any leftovers in a sealed container, refrigerated, and enjoy within the next day or two.