• Place the diced chicken in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
• Heat a large sauté pan or wok over high heat, and when hot, add 1/2 the oil.
• Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
• To the same pan add the remaining oil. Add the ginger, garlic, dried red chilies and cook for 30 seconds or less, being careful not to burn the aromatics.
• Add all the vegetables to the pan and stir-fry for a minute or two.
• Add the cooked reserved chicken, mixing well to combine.
• Stir-fry for several minutes more, then add the coconut aminos to taste.
• Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
• Remove from heat and stir in peanuts.

Make the cauliflower rice:

• Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.