Ingredients

2 cups brown rice 
2 boneless, skinless chicken breasts (cubed)
2 eggs
2 red peppers 
1/2 cup brown rice flour
2 tbsp avocado oil
1/2 cup sweet chilli sauce
1/2 stalk green onions
1 Tbsp sesame seeds
Salt and Pepper to taste
Crunched up tortilla strips (for topping - optional)

Directions

1.  Cook rice as per package directions
2.  Crack eggs into medium sized bowl. 
3.  Pour brown rice flour into a separate, medium sized bowl
4.  Dip your cubed chicken into the eggs, then into the flour until all pieces are coated
5.  Heat a frying pan over medium high heat, add avocado oil once hot and fry chicken until cooked through
6.  While chicken cooks, cut peppers into 1 inch pieces
7.  Remove chicken from heat once cooked
8.  Add peppers to same pan with another tbsp avocado oil, season with salt and pepper and cook 2-4 minutes until tender crisp
9.  Add chicken back into the pan with the peppers and pour sweet chilli sauce overtop chicken and veggies.  Let simmer 2 minutes
10.  Divide rice into bowls.  Top with chicken and pepper mixture.  
11.  Add your toppings of choice - we love crunched up tortilla chips, green onions, a drizzle of soy sauce or coconut aminos, hot sauce and sesame seeds.  Enjoy!