For Asian Stir Fry:

• Heat 1 tablespoon oil in large skillet over medium heat. Once hot, add onion and red pepper and cook until beginning to soften 5-7 minutes.
• Add garlic and broccoli florets and stir to combine. Carefully add 1/2 cup water and let broccoli cook until beginning to soften, 3-5 minutes.
• Move the vegetables to the sides to clear a space in the middle of the pan, and add 1 tablespoon oil and then the chicken. Season with salt and pepper and let brown on one side, undisturbed for 5 minutes.
• Meanwhile, cook 16 ounce bag cauli-rice: heat a large skillet over medium heat and add 1 teaspoon of oil. Once hot, add cauli-rice and salt and pepper to taste and cook for 3-5 minutes until hot.
• After 5 minutes, flip chicken and add coconut aminos, rice wine vinegar and fish sauce, if using, and continue to cook for 3-4 minutes until chicken is cooked through and sauce has barely reduced. (See note about thickened sauce)
• Divide asian chicken and cauli-rice between four Ello meal prep containers. Let cool completely in refrigerator before covering.