Heat a skillet over medium high heat, spray with non stick spray. Add chopped raw chicken to skillet and cook until chicken is no longer pink in the center. Then remove chicken from the skillet and set aside.
Add peppers, cauliflower, asparagus and frozen peas to the skillet and cook for 4-5 minutes, stirring occasionally.
Add garlic powder, lemongrass, ginger, bbq sauce, pineapple, chicken and tamari. Stir to combine, continue cooking 2 more minutes until all has heated through.