2 lb chicken breast, cut into bite-sized pieces
1 Tbsp. Head Country Championship Seasoning, High Plains Heat
1 Tbsp. Canola oil
4 cloves garlic, minced
4 scallions, sliced thinly, the white portion separated from the green
8 oz sweet peppers, halved, seeded, stems removed, and sliced lengthwise
1/2 c. Roasted peanuts, roughly chopped
1/4 C. Soy sauce
2 Tbsp. Chicken broth
2 Tbsp. Rice vinegar
2 Tbsp. Mirin
1/4 C. Head Country Sugar Free BBQ Sauce
2 tsp. Hot chili sauce like sriracha
1 tsp. cornstarch
1 lb. frozen cauliflower rice
Salt and pepper
Heat oil in a large skillet. Season chicken breast with Head Country Championship Seasoning in High Plains Heat. Add chicken breast and a pinch of salt. Cook, stirring, over high heat until cooked through and lightly browned, about 8 minutes. Remove chicken to a plate, leaving the browned bits in the pan.
Make the sauce. In a small bowl combine soy sauce, Sugar Free BBQ sauce, chicken broth, rice vinegar, mirin, hot chili sauce, and cornstarch.
While the chicken cooks, preheat oven to 450 degrees F. Spread cauliflower rice on a large baking sheet. Toss with a drizzle of olive oil, salt, and pepper. Once the oven preheats, add the cauliflower and cook for 5 minutes. Stir and cook 5 minutes more. Remove cauliflower rice from oven and set aside.
Add a drizzle of oil to the hot skillet. Add peppers and cook, stirring, until beginning to soften. Add garlic, peanuts, and the white portions of the scallions. Season lightly with salt and pepper. Cook until vegetables are aromatic and peanuts are lightly browned.
Add cooked chicken back to the pan. Add sauce. Cook, stirring frequently, until sauce thickens and chicken and vegetables are combined, 1-2 minutes.
Divide roasted cauliflower rice between bowls. Top with the chicken, vegetables, and sauce. Sprinkle with peanuts and scallion tops. Enjoy!