1
Slice chicken into thick strips.
2
In a large skillet or wok, heat oil.
3
Add ginger and garlic and cook until softened.
4
Add chicken strips to the skillet and cook on medium-high heat for approximately 5 minutes or until they start to brown.
5
Add carrots and celery and sauté for 2 minutes at medium heat, then add broccoli, snow peas, and peppers and sauté another 5 minutes.
6
Add the soya sauce, brown sugar, and lime juice to the skillet and cook vegetables until crisp.
7
In a small mixing bowl, dissolve cornstarch in chicken broth and add it to the skillet.
8
Simmer until sauce thickens (approx 2-3 minutes) and transfer to platter served over the quinoa.
9
In a strainer, rinse quinoa under running water and drain thoroughly.
10
Place quinoa, water and salt in a medium-sized saucepan and bring to a boil.
11
Reduce heat, cover, and simmer for approximately 15 minutes (or until the water is absorbed and quinoa is tender).
12
Remove pot from the heat, fluff with a fork, and let stand.
