Cook cauliflower rice according to package instructions. Stir in sesame seeds.
Slice the chicken breast.
Mince garlic cloves. In a medium bowl, stir together chicken breasts, garlic, brown sugar, crushed red pepper, salt, pepper and soy sauce.
Slice the bell pepper, chop the onion, and trim the snap peas.
In a skillet, heat olive oil over medium high heat. Add the chicken (and liquid) and cook until browned, about 8 to 10 minutes. Add the onion and bell pepper, and cook until start to soften, about 5 minutes, stirring occasionally.
Add the sugar snap peas and cook 1 minute more. To serve, transfer the cauliflower rice to individual bowls and top with stir fry. Garnish with thinly sliced scallion.
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