Teriyaki Chicken Stir fry with Cauliflower Rice

2-3 chicken breasts
1/2 purple onion
1 can water chestnuts
1 head broccoli
1-2 cups baby carrots
1-2 heads cauliflower 
Low-sodium soy sauce
Low-sodium teriyaki sauce
Lawry's seasoning salt
Garlic powder
Black pepper (I use freshly ground)
Sea salt
Coconut oil or olive oil

Preheat oven to 450 degrees.

Dice chicken into bite-sized pieces then add to a heated wok or large pan over medium-high heat with a tablespoon or so of coconut oil (can use olive oil if preferred). Sprinkle with Lawry's salt, garlic powder and black pepper and add about 1/4 cup teriyaki sauce. Let simmer, adding water chestnuts and stirring frequently until chicken is cooked through and the sauce has cooked down and begun caramelizing a little.

Wash and pull apart the cauliflower and add to food processor bowl. Pulse until the cauliflower is the shape of rice granules. Any large pieces that remain, simply pull them out and add to the next batch. Process all cauliflower and pour onto a large baking sheet. Drizzle with olive oil across the entire pan and season liberally with sea salt. Bake in oven for five minutes, toss the rice and stir it up then bake another five minutes. Remove from oven and add any additional seasonings as desired—I sprinkled a little Lawry's salt on the top for added flavor.

While rice cooks and chicken is either finishing or resting on stove top, steam the carrots and then the broccoli until tender. (I use a microwave steamer and do one veggie at a time, any method works!) Add to the chicken mixture with another 1/8 or so cup of teriyaki sauce until heated through and the veggies have soaked up some of the seasoning.

Spoon some of the rice into a large bowl and top with chicken and veggies. Serve and enjoy!