Mix together all of the sauce ingredients in a bowl; set aside.
Using a spiralizer, process the carrots into circular ribbons; set aside.
Heat 1 tsp of olive oil in a large non-stick skillet over medium heat; add eggs. Season with salt and pepper, spread eggs to the edges of the pan and scramble until cooked through. Remove and set aside in a bowl.
Heat another 1 tsp olive oil in the pan. Add the chicken breasts over medium-high heat and season with salt and pepper. Stir-fry until lightly browned and cooked through. Transfer to egg mixture; set aside.
Add sauce to pan over medium heat and let simmer until it begins to get syrupy. Add in carrots and cook until slightly softened and coated, about 5 minutes. Next, stir in sprouts, cooked chicken and egg mixture and toss until sprouts are slightly wilted and all of the ingredients are coated.
Divide among 4 bowls and top with sliced green onions, peanuts and lime wedges.
Recipe Notes
Per serving: 386 calories, 19 g protein, 20 g fat (4 g saturated fat), 37 g carbohydrates, 6 g fibre, 122 mg cholesterol, 652 mg sodium