Teriyaki Chicken Stir-Fry with Quinoa

Ingredients

• 1 ½ lb/750 g boneless, skinless chicken breasts (3 breasts)
• 2 Tbsp vegetable oil
• 1 Tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced diagonally
• 2 stalks celery, diagonally sliced
• 2 cups broccoli florets
• 1 cup snow or sugar snap peas, ends removed
• ½ red pepper, seeded and julienned
• ½ orange bell pepper, seeded and sliced
• ¼ cup reduced-sodium soya sauce
• 2 Tbsp brown sugar
• 1 tsp freshly squeezed lime juice
• 2 Tbsp cornstarch
• 1 cup reduced-sodium chicken broth
• 3 cups water
• ½ tsp salt
• 1 ½ cups quinoa