In a large wok (or non-stick pan), heat 1 tbsp of oil and stir-fry cubed chicken on high heat for approximately 5 minutes, or until a digital thermometer reads 165F.
Heat remaining oil and stir-fry veggies for 1-2 minutes. Add 1/3 cup water and cover. Let the veggies steam until they are tender but crisp.
Combine soy sauce, broth, vinegar, sugar, water and oil in a bowl.
In a small saucepan over high heat fry garlic and ginger in sesame oil until fragrant. Dissolve corn starch in ¼ cup water and set aside.
Add soy sauce mix to pan and bring to a boil. Reduce heat and add cornstarch mixture.
Stir until the sauce thickens and add to veggies. Reincorporate chicken and stir fry for another minute or so.
Slice cauliflower into florets, place a few at a time in a food processor and pulse until it resembles rice. **
Toss cauliflower rice into a non-stick pan over medium high with two teaspoons of peanut oil or vegetable oil. Stir fry until the rice appears dry and season with salt and pepper to taste.
Spoon stir fry over cauliflower rice.