Heat 1 tsp of oil in a large skillet or wok over medium heat.

Cut Chicken into small cubed pieces and cook to temperature.

Add the sweet potato and two tbsp of water and stir fry, stirring often, for about 5-8 minutes until the potato is tender and starting to brown. Add more water if the potato starts to stick.

Add yellow onion, carrot celery and continue to stir fry for another 3 minutes, or until the onions are translucent.

Add the 5-spice powder and garlic and stir fry for 1-2 more minutes. Remove all vegetables from the pan, cover and set aside.

Mix soy sauce, rice vinegar and Sriracha in a small bowl. ( We like the flavor of this so we actually doubled the amount to mix in )

Heat the remaining oil in the wok over medium heat.

Add the cauliflower rice and stir fry until warm, approximately 5 minutes.

Add the sauce mix and the vegetables, plus the peas to the rice and mix well.

Stir fry for another 1-3 minutes.

Fold in bitter greens and green onions