1 to 1.5 pounds organic skinless, boneless chicken breast

4 tablespoons toasted sesame oil

1/2 cup chopped red onion

2 tablespoons minced garlic

1 tablespoon grated ginger

1/4 teaspoon crushed red pepper flakes

1 teaspoon minced cilantro or dried parsley

1.5 cups chopped broccoli

1.5 cups chopped zucchini

1.5 cups shredded green cabbage

Sea salt

Freshly ground black pepper

1/4 cup toasted sesame seeds

4 cups cooked quinoa, warm

Cut the chicken into 1‑inch pieces and set aside. Preheat a large nonstick

skillet and add 3 tablespoons of the sesame oil. Saut. the onion for 5 to 7

minutes, until soft. Add the garlic and ginger, and saut. for another minute,

until fragrant.

Add the chicken, the red pepper flakes, and cilantro to the skillet. Brown

the chicken in the oil for a few minutes. Add broccoli and cook for 2 minutes.

Add the zucchini and cabbage, and stir- fry until vegetables are the

desired tenderness. If needed, add another tablespoon of sesame oil.

Add sea salt and pepper to taste. Sprinkle with toasted sesame seeds and

serve over cooked quinoa.