Peanut Chicken Stir-fry Bowl

Serving Size: Two Hungry Adults INGREDIENTS 2 Raw Chicken Thighs or Breasts (boneless, skinless) 1 Cup Quinoa 1 Avocado 1.33 Tbsp Olive Oil or Canola Oil 1/4 Cup Peanuts 1 Medium Green Bell Pepper 1 Tbsp Fresh Minced Ginger 1/2 Tbsp Rice Wine Vinegar 1 Tbsp Soy Sauce 1/2 Tbsp Chili Garlic Sauce 1 Tbsp minced garlic 1 Tbsp Sesame Oil 1 Tbsp Sesame Seeds 1/2 Medium White Onion Salt + Pepper If you're using a rice cooker, add the quinoa to the bowl of the rice cooker and add cold water to just under the 2 cup line. Turn on and let it do its thing. If you do not have a rice cooker follow the instructions on the quinoa box to prepare. Set aside to cool. Heat a pan over low heat and toast the peanuts for 8 minutes or until they start to lightly brown and become fragrant. Remove and set aside. 
 Dice chicken into 1 inch chunks. Cut onion and pepper into equally large chunks. 
 Increase heat to high and add olive oil to pan. 
 Once oil is up to temperature, add in the chicken chunks and allow them to cook through (about 5 minutes). 
 Once the chicken is fully cooked. Add in the pepper, onions, garlic, ginger, chili garlic sauce and seasonings(salt, pepper). Allow to cook on high for 2-3 minutes. 
 Add soy sauce, rice wine vinegar, and peanuts. Cook on high and allow the liquid to reduce down until it is a sticky consistency, There should not be excess liquid in the pan upon completing cooking. 
 Serve in a bowl, top with sesame seeds and drizzle with sesame oil. Enjoy!