Spicy Green Beans + Mushrooms + Chicken + Cauliflower Rice

• 1 tbs toasted sesame oil
• 2 tbs avocado oil, divided
• 1 pound green beans, ends trimmed (I used frozen)
• 1 tsp kosher salt, plus more to taste
• 2 cups baby bella mushrooms, medium-diceed
• 2 garlic cloves, minced
• 1 inch piece of fresh ginger, minced
• 1 tsp crushed red pepper flakes
• 2 tbs coconut aminos
• 1 tbs rice vinegar
• 16 cooked chicken breasts, cut into bite sizes (I use frozen)
• 2 cups of cooked cauliflower rice

Directions:

1. In a large skillet, heat the sesame oil and 1 tbs. of the avocado oil over medium-high heat. Add the beans and frozen chicken and salt, toss often, until the beans are blistered but remain slightly crunchy, approximately 8 minutes.
2. In a separate skillet, leat the remaining 1 tbs. of avocado oil over medium heat, along with the mushrooms, garlic, ginger, and pepper flakes. Toss to combine. Cook the mushrooms without stirring to let them get a good sear, about 3 minutes. Add the coconut aminos, rice vinegar and cook, stirring often, until the mushrooms are tender and the sauce has reduced by half, about 2 minutes.
3. Add the mushroms to the green beans and chicken and toss to combine.  Taste and add more salt, if needed.
4. Serve over the cauliflower rice.
5. Garnish with more coconut aminos or pepper flakes, if desired.