1. Cut the chicken in to 1-2 inch cubes and season with Himalayan sea salt and pepper. Heat coconut oil in a large skillet to medium-high heat.

2. Add the chicken and cook for about 2 minutes and then flip them over and cook for another 2 minutes. Remove from pan and set aside.

3. Add the stir- fry vegetables, Himalayan sea salt, garlic and red pepper flakes and cook for about 3 minutes.

4. Add the chicken back to the pan along with the Bragg’s liquid aminos and cook until veggies are tender and the liquid is slightly reduced, approximately 5 minutes. Serve as is our over ½ cup of cauliflower rice with some cilantro and almonds.