Chinese Chicken and Vegetable Stir-Fry over Quinoa

• 1 pound skinless, boneless chicken breast, cut into 1/2-inch strips
• 1 medium Japanese eggplant, ends trimmed and sliced about 1/2 inch thick
• 4 garlic cloves, very finely chopped
• 1/4 cup soy sauce
• 1 teaspoon dark sesame oil
• 1/4 cup canola oil
• 1/4 cup dark brown sugar
• 3 tablespoons rice or white wine vinegar
• 1/2 teaspoon ground allspice
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon hot red pepper flakes
• 1 cup fresh broccoli florets
• 1 red bell pepper, thinly sliced lengthwise
• 1 onion, halved lengthwise and thinly sliced crosswise
• 1 large carrot, thinly sliced
• One 8-ounce can water chestnuts, drained
• 4 cups cooked quinoa(see Notes)

1. Combine the chicken, eggplant, garlic, soy sauce, sesame oil, canola oil, brown sugar, vinegar, allspice, ginger, and red pepper flakes in a large bowl or resealable plastic bag.
2. Cover and marinate for at least 30 minutes or overnight.
3. Bring to room temperature before cooking.
4. In a steamer basket or makeshift steamer, steam the broccoli, bell pepper, onion, and carrot until al dente.
5. Heat a dry cast-iron or stainless-steel skillet or wok over high heat for about 4 minutes.
6. Saute the marinated ingredients until the chicken is cooked through, about 5 minutes.
7. Toss in the steamed veggies and water chestnuts and cook for a couple minutes longer to heat through.
8. Serve over the cooked quinoa.

skinless, japanese eggplant, garlic, soy sauce, dark sesame oil, canola oil, dark brown sugar, rice, ground allspice, ginger, hot red pepper, fresh broccoli florets, red bell pepper, onion, carrot, water chestnuts, notes

Taken from www.cookstr.com/recipes/chinese-chicken-and-vegetable-stir-fry-over-quinoa (may not work)