Teriyaki Chicken Bowl

• 3/4 C coconut aminos
• 1 1/4 C pineapple juice
• 5 garlic clove, minced
• 1 T + 1 tsp ginger root, minced
• 1 T rice vinegar
• 1 T + 2 tsp sesame oil
• 1 tsp fish sauce
• 2 tsp tapioca flour
• 2 tsp water
• 2-10oz packages frozen cauliflower rice
• 2 T minced cilantro
• 2 T everything but the bagel seasoning
• 2 T avocado oil
• 1 large yellow onion, thinly sliced
• 1-8oz packaged sliced mushrooms
• 1 1/2 C shredded carrots
• 5 C broccoli
• 3 chicken breasts, diced (about 1 1/2 lbs.)
• 1 1/2 C pineapple chunks (fresh or canned)

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1. In a small pan combine the coconut aminos, 1 1/4 cup pineapple juice, 1 minced garlic clove, 1 teaspoon minced ginger root, rice vinegar, 2 teaspoons of sesame oil, and fish sauce. Bring to a boil.
2. In a small dish, combine the tapioca flour and the water to make a slurry.
3. Whisk the slurry into the boiling sauce mixture. Continue whisking until the sauce thickens. Remove from the heat and set aside.
4. In a large sauté pan on medium heat add the avocado oil. Once the pan is hot, add 4 minced garlic cloves and 1 tablespoon of minced ginger root. Sauté until the mixture is fragrant, about 1 minute. Add the diced chicken and 1/4 cup of the teriyaki sauce. Continue cooking until the chicken is fully cooked and no longer pink. Remove the chicken from the pan and set it aside.
5. Add the onions, mushrooms, carrots, and broccoli to the pan. Cover the pan with a lid and continue cooking for about 5-7 minutes, stirring occasionally. Drain the excess liquid from the pan.
6. Add the chicken, pineapple, and the remainder of the teriyaki sauce. Stir everything to combine and continue cooking for 3-5 minutes, just until everything is hot.
7. In a medium sauté pan on medium-low heat, add the cauliflower rice, 1 tablespoon of sesame oil, cilantro, and everything seasoning.
8. Continue cooking until the rice is hot, making sure to stir occasionally so the rice cooks evenly.
9. Serve the chicken and vegetable mixture on top of the cauliflower rice.