Chinese Chicken and Vegetable Stir Fry over Quinoa

Ingredients

• 1 pound skinless, boneless chicken breast, cut into ½-inch strips
• 1 medium Japanese eggplant, ends trimmed and sliced about ½ inch thick
• 4 garlic cloves, very finely chopped
• ¼ cup soy sauce
• 1 teaspoon dark sesame oil
• ¼ cup canola oil
• ¼ cup dark brown sugar
• 3 tablespoons rice or white wine vinegar
• ½ 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)

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