Healthy Veggie Stir Fry over Quinoa with Roasted Ginger Garlic Orange Chicken

• 2 T Coconut Oil
• 2 tablespoons dark sesame oil, divided
• 2 garlic cloves, finely minced
• 1 T fresh ginger, crushed
• 1 head broccoli, stems removed
• 1 dozen mushrooms, sliced
• 3 carrots, peeled and julienned
• 3 stalks celery, cut on a bias
• 1 head bok choy or other greens, chopped
• 1 daikon radish, peeled and sliced
• 1/2 bunch Green onions, sliced
• Braggs Amino Acids to taste

Preparation

For the Chicken, Drizzle with grapeseed or olive oil, then sprinkle garlic and ginger powder and sea salt. Cut orange segments and put in pan with chicken. Roast at 375 about 12-15 minutes, depending on size of chicken breasts. Cut to test for doneness.

Heat oil in a wok or saute pan over medium-high heat. Add the vegetables and stir. Stir-fry quickly until the vegetables begin to soften. Add the garlic and ginger, then a dash of water, stock, or coconut milk to help cook. Combine well and continue to cook for 2-3 minutes. Dash with Braggs. Serve immediately.  Serve stir fry and chicken over quinoa.