2tablespoonssoy sauce or Bragg Liquid Aminoslow-sodium
2tablespoonssweet rice wine(mirin)
2teaspoonsfresh lemon juice
1teaspoonfreshly grated ginger
For the Veggies
2teaspoons canola oil
2large garlic clovesminced
1tablespoonfreshly grated ginger
1/2cupdiced red onion
lemoncut into wedges
Rinse the quinoa 3 or 4 times until the water runs clear. Combine with the water and stock in a large pot. Bring to a boil, then lower heat to low and cover the pot, allowing it to simmer for the next 15 minutes. Switch off heat, fluff the quinoa with a fork, and let it sit covered for another 5 minutes.
Cut the meat into bite-sized cubes and set them aside.
In a large bowl, mix the soy sauce, rice wine, lemon juice, lemon zest, grated ginger, brown sugar, and cornstarch together.
Add the meat and mix well, massaging with your hands until all of the chicken is covered with marinade. Allow chicken to marinate in the refrigerator for at least 30 minutes.
Heat a large wok or skillet over high heat. Drizzle the canola oil into the pan, swirling to coat. Add the minced garlic, chopped green onion, and grated ginger, stir frying for a minute or so. Add the broccoli florets, zucchini, carrots, and red onion, and sauté for another 2 minutes, stirring with a wooden spoon.
Create a well in the middle of the veggies and add the marinated chicken, sautéing and tossing with a wooden spoon for 4 to 5 minutes or until cooked through. Pour the remainder of the marinade into the pan to make a reduction as the chicken cooks.
Serve the lemon chicken and veggies on top of the cooked quinoa. Add a squeeze of lemon and eat!