Follow these steps for a perfect Cauliflower Rice Stir-Fry every time:

1. Prepare the Cauliflower Rice: Wash and thoroughly dry the cauliflower head. Remove the leaves and tough core. Cut the cauliflower into large florets. Working in batches, place the florets into a food processor and pulse 10-15 times, until the cauliflower resembles coarse grains of rice. Be careful not to over-process, or it will become mushy. Alternatively, you can use the large holes of a box grater. Set the cauliflower rice aside. If using pre-riced cauliflower, you can skip this step.
2. Prepare the Protein & Vegetables: Cut the chicken into uniform, bite-sized pieces (about 1-inch cubes). Finely mince the garlic and grate or mince the ginger. Thinly slice the bell peppers. Cut the broccoli into small florets. Trim the snap peas. Ensure all vegetables are prepped and ready near your cooking station (“mise en place”) as stir-frying moves quickly.
3. Make the Stir-Fry Sauce: In a small bowl, whisk together the low-sodium soy sauce (or tamari), rice vinegar, sesame oil (1/2 tbsp, reserve the other half for finishing if desired), optional honey/maple syrup, and optional red pepper flakes. Set aside.
4. Cook the Chicken: Heat the avocado oil (or other high-heat oil) in a large skillet or wok over medium-high heat. Once shimmering hot, add the chicken pieces in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry for 5-7 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside on a plate.
5. Sauté Aromatics & Harder Vegetables: Add a tiny bit more oil to the skillet if needed. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant – be careful not to burn the garlic. Add the firmer vegetables: broccoli florets and sliced bell peppers. Stir-fry for 3-4 minutes until they are tender-crisp (still slightly firm with a bite).
6. Add Softer Vegetables: Add the snap peas and shredded carrots to the skillet. Stir-fry for another 1-2 minutes until they are heated through and slightly softened but still vibrant.
7. Cook the Cauliflower Rice: Push the vegetables to one side of the skillet. Add the prepared cauliflower rice to the empty side. Spread it out and let it cook undisturbed for 2-3 minutes to allow some moisture to evaporate and prevent sogginess. Then, stir it into the vegetables. Continue to stir-fry for another 3-5 minutes, until the cauliflower rice is tender but not mushy. It should still have a slight bite.
8. Combine and Sauce: Return the cooked chicken to the skillet with the vegetables and cauliflower rice. Pour the prepared stir-fry sauce over everything. Stir well to coat evenly. Cook for 1-2 minutes more, allowing the sauce to heat through and slightly thicken, coating all the ingredients.
9. Finish and Serve: Remove the skillet from the heat. If desired, drizzle with the remaining 1/2 tbsp of sesame oil for extra flavour. Stir gently. Taste and adjust seasoning if necessary (more soy sauce for saltiness, a pinch more sweetener, or more red pepper flakes for heat). Serve immediately, garnished with sliced green onions and sesame seeds.