I diced 2 boneless chicken breasts and sliced 3 green spring onions and tossed them into my nonstick wok after heating a bit of olive oil in it over medium-high heat. While that was cooking, I cut the broccoli up into florets (about 1-1/2 cups). I diced one medium carrot and then diced 3 small Campari tomatoes. I kept stirring the chicken as it was cooking, and then set it aside when done. In my regular wok, I placed the broccoli and diced carrot along with about 1/4 cup of water, covered it and steamed the veggies over medium-high heat for a few minutes.
I moved the veggies over to a plate and wiped the wok dry and then added a couple of tablespoons of olive oil to it and placed it over medium-high heat. I poured the entire 2-lb bag of Taylor Farms Cauliflower Pearls into the wok, seasoned with salt and covered to cook for about 5 minutes, stirring it a few times. I uncovered the wok and turned the heat up to high while stir-frying the cooked cauliflower pearls to let them dry out a bit. I added the chicken, broccoli and carrots to the cauliflower and tossed in the diced tomato, then seasoned with salt and pepper, to taste. Before serving I added crumbled feta cheese because everything is "betta with feta", right? It just added a nice salty little kick. I topped our meal with a few roasted salted almonds to add a bit of crunch. Even though it seems like a mish-mosh of ingredients...and it was, it was really good! We have plenty left for another meal as well. It was an interesting way to combine a lot of veggies and chicken into a meal that was tasty by using what I had on hand. I snapped a few photos below. Enjoy!