Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 2 cloves minced garlic
  • 1.5 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium chicken broth
  • 2 cups broccoli florets, bite-sized
  • 2 tbsp avocado oil
  • 2 tbsp toasted sesame seeds
  • 2 stalks sliced green onions
  • 100g sliced avocado

Instructions:

  1. Combine rinsed quinoa and chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. Heat avocado oil in a large skillet over medium-high heat. Add chicken cubes in a single layer. Cook without stirring for 3-4 minutes until a golden-brown crust forms, then flip and cook for another 3 minutes until cooked through.
  3. Whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Pour the sauce over the cooked chicken. Stir constantly for 2-3 minutes as the sauce bubbles and reduces into a velvety glaze.
  4. During the last 3 minutes of the glaze reduction, toss the broccoli florets into the pan. Stir-fry until the broccoli is bright green and tender-crisp.
  5. Divide the quinoa into bowls, top with the glazed chicken and broccoli, and garnish with toasted sesame seeds, sliced green onions, and avocado.