Chinese Kung Pao Chicken Breakfast Bowls

Ingredients

• 1 lb boneless, skinless chicken thighs, cubed
• 1 red bell pepper, diced
• 2 cups broccoli florets
• 4 green onions, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1/2 tsp crushed red pepper flakes
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 6 eggs
• 1 cup cooked quinoa

Instructions

1. 1

   In a large skillet, heat 1 tbsp sesame oil over medium-high heat. Add the cubed chicken and cook until browned and cooked through, about 8-10 minutes. Remove chicken from skillet and set aside.

2. 2

   In the same skillet, add the diced bell pepper, broccoli florets, and sliced green onions. Sauté for 5-7 minutes until vegetables are tender-crisp.