1 broccoli crown, chopped into small pieces
1 red bell pepper, diced (or sweet peppers)
1 cup diced carrot
1 zucchini, diced
2-3 garlic cloves, finely diced
1" fresh ginger root, peeled and diced
1 large chicken breast
2 cups cooked quinoa (ideally cooked ahead of time and refrigerated)
2 scallions, diced
2 tbsps soy sauce
1/2 tsp sesame oil
1 tbsp vegetable oil
1/2 tbsp rice wine vinegar
3 eggs, whisked
1 jalapeno pepper, seeded and diced
Marinate chicken in soy sauce and sesame oil
Cook chicken on stovetop, chop and set aside.
Heat vegetable oil in large pan and add vegetables, jalapeno, garlic and ginger. Cover, stir occasionally until cooked.
Add quinoa, soy sauce, sesame oil and rice wine vinegar. Stir.
Create a hole in the middle and add egg. Scramble eggs then stir together with rice.
Add chicken, stir together.
Top with scallions and sriracha as desired.