Instructions:

1. Begin by prepping veggies and chicken. Chicken should be cut into cubes, broccoli florets removed from stem, and red pepper thinly sliced (or diced if preferred). Carrots can be bought pre-shredded, or they can be thinly sliced or diced, if bought whole and mushrooms can be left whole or cut as desired. *ALWAYS use a separate cutting board and knife when working with raw chicken to prevent cross-contamination!

2. Cook brown rice according to package.

3. While rice is cooking, heat 1 Tbsp. olive oil in a large sauté pan over medium-high heat. Add chicken to sauté pan, and season with salt and pepper. Heat until cooked through. Add 2 Tbsp. coconut aminos to pan and toss chicken to coat. Remove chicken from heat and set aside.

4. Reduce heat to medium and add remaining 1 Tbsp. olive oil to sauté pan. Remove the root and thinly slice the white part of the green onions and add to pan with the 2 cloves of garlic (minced). Cook about 30 seconds. until fragrant. Add in remaining veggies and cook about 10-15 minutes, or until soft. Toss with 2 Tbsp. coconut aminos, 1/2 tsp. onion powder, 1/2 tsp. garlic powder, salt and pepper.

5. Add the cooked chicken and rice to the pan. Toss with the remaining 4-6 Tbsp. coconut aminos, 1/2 tsp. garlic powder, and 1/2 tsp. onion powder. Additional salt and pepper to taste.

6. Slice or roughly chop the remaining green part of the green onion and sprinkle on top as a garnish. Top with sesame seeds and chopped cashews as well, if desired.

7. Enjoy! :)