In a small measuring cup, whisk together the garlic, ginger, sesame oil, honey, and soy sauce.
2. Step
Pour about 2 tablespoons of the sauce over the chicken breast in a small bowl and set the rest aside for serving. Toss the chicken in the sauce to coat.
3. Step
Cook the chicken in a small nonstick saucepan over medium heat until golden brown on one side, then flip and cook the other side until the internal temperature reaches at least 165°F (75°C),about 10 minutes total. Remove the chicken from the pot. Let rest for 5 minutes, then slice.
4. Step
Add the quinoa and chicken stock to the same pot. Stir the quinoa and bring to a boil over high heat, then reduce the heat to low and place a metal strainer over the simmering quinoa.
5. Step
To the strainer, add the carrot, snap peas, red cabbage, bell pepper, broccoli, and the egg. Sprinkle with salt.
6. Step
Remove the strainer from the pot, then fluff the quinoa. Peel the egg and cut in half lengthwise.
7. Step
Arrange the chicken and steamed veggies atop the quinoa. Top with the sliced avocado and egg. Pour over the reserved sauce, then garnish with scallions and toasted sesame seeds.
