Heat 1 Tbsp of the oil in a large, high side pan or wok on medium/high heat. Cook the chicken until golden brown and no longer pink in the middle, about 5-6 minutes.Transfer to plate.
Add the remaining oil into the pan and turn the heat to medium. Add all the ingredients up to the soy sauce and cook until the veggies are brown and tender, about 5-8 minutes.
Add the chicken back into the pan, along with the soy sauce, sesame oil and rice vinegar and cook about 30 seconds.
Serve with cauliflower rice and garnish with green onion.