In medium-sized nonstick skillet over medium heat, add 1 Tbs olive/coconut oil and heat for 1 to 2 minutes. Add brown rice and quinoa. Cook for 1 to 2 minutes then add 3 cups warm water. Bring to boil, then cover, and reduce heat to low. Allow rice mixture to simmer for 20 to 25 minutes or until rice and quinoa are soft.
Meanwhile, in a separate large nonstick skillet over medium heat, add remaining 1 Tbs olive/coconut oil and heat for 1 to 2 minutes. Add gingerroot, garlic, and chicken strips. Cook for 3 to 4 minutes until chicken is no longer pink. Remove chicken mixture from heat and place chicken on plate.
Return large skillet to heat. Add onion, peas, zucchini, and red bell pepper. Saute for 3 to 4 minutes until vegetables are slightly tender.
Add water chestnuts, soy sauce, and sesame oil. Return chicken and stir well. Only cook until all ingredients are heated through, then remove from heat.
Serve Stir-fry over rice and enjoy!
~ Inspired from AHA Family Meals Cookbook.