Marinate chicken: trim and dice chicken breasts into 1 inch cubes. Put into plastic bag with your soy sauce alternative and sriracha and set in fridge for 10-15 mins.
Next, chop veggies: dice onion + seeded bell pepper, mince garlic, and slice green onions and jalapeños for serving.
Pull chicken from fridge and bring to room temp for 5 mins. In wok or sauté pan, heat 1 tbs. olive oil and 1 tsp. sesame oil and add chicken when hot — try not to crowd the pan (work in batches if you need). Place chicken onto plate once cooked.
Cook veggies: in same pan, add onion and bell peppers. Cook for 5 mins before adding frozen corn, frozen peas and carrots, and frozen rice. Cook for another 3-5 minutes then add garlic. After 30 seconds, move veggies aside and make room to scramble eggs in pan. When cooked add back in chicken and a little more soy sauce alternative to deglaze pan.
To serve: top with green onions, jalapeños, sesame seeds and more sriracha!