Chinese Chicken Stir-Fry with Quinoa

I love to try different cuisines. When you're craving chinese food this chicken stir-fry really hits the spot! Chinese food is filled with fat and sodium and after eating it you wish you hadn't. This stir-fry is light and flavorful without all the fat and sodium. This is simple & quick and freezes well for homemade TV dinners. I like to serve it over quinoa but you can also serve it over brown rice. Hope you enjoy it as much as I do!
Chinese Chicken Stir-Fry with Quinoa
Serves 4
Serving Size: 4oz of Chicken & 1 Cup of Veggies
Calories: 250

Ingredients:
Canola Oil
4 - 4oz Chicken Breast Tenders
2 Cloves of Garlic, minced
1 Small Onion, chopped
1/2 Cup of Fat Free Low Sodium Chicken Broth
1 Tbsp Low Sodium Soy Sauce
2 Dried Chili Peppers
1 Cup Broccoli, chopped 
1 Cup Bell Peppers, chopped
1 Cup Sugar Snap Peas
1 Cup Eggplant, cubed
1/2 Cup Zucchini, sliced
1/2 Mushrooms, sliced
Directions:
1. Coat large skillet with canola oil. Add chicken breast and cook until no longer pink. About 3 min on each side. Once Cooked place chicken on the side.
2. Add a little more canola oil to the pan. Add garlic, onions, chopped peppers and dried chili peppers saute' for 3 min. or until the peppers and onions are soft. Add broccoli, sugar snap peas, eggplant, zucchini, mushrooms, soy sauce and chicken broth. Saute for another 5 min add chicken back to the pan, turn off heat & cover for 5 more min. 
3. Serve over quinoa or brown rice and enjoy!