INGREDIENTS
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1/3 cup water
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2 cups broccoli florets
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1 tablespoon coconut oil
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1 medium onion, sliced
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1 red pepper, seeded and sliced
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4 scallions, chopped
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1 tablespoon coconut oil
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2 tablespoons minced garlic
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1 tablespoon minced fresh ginger
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1 lb boneless skinless chicken or tempeh, cut into chunks
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2 tablespoons gluten free tamari
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1 teaspoon maple syrup
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1/2 teaspoon sea salt
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1/4 teaspoon fresh ground black pepper
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1/4 teaspoon red pepper flakes
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1/2 cup chicken broth
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3 cups cooked quinoa