1 lb boneless, skinless chicken breast, cut into 1 1/2-inch cubes
3 cups eggplant, trimmed and cubed
2 tbsp plus 1 tsp reduced- sodium soy sauce, divided (tamari for gluten free)
2 tbsp rice vinegar
1 tbsp plus 2 tsp sesame oil, divided
2 tbsp peeled and minced fresh ginger
1 1/2 tsp five-spice powder, divided
1 cup quinoa, rinsed
3 cups shredded Brussels sprouts
3/4 cup matchstick-cut carrots
3/4 cup chopped scallions (white and light green parts) plus 1/2 cup chopped scallions (dark green parts), divided
1/2 cup shelled edamame, thawed
12 fresh basil leaves, thinly sliced
To a large shallow bowl or baking dish, add chicken and eggplant. In a small bowl, whisk together 2 tbsp soy sauce, vinegar, 1 tbsp oil, ginger, 1 tsp five-spice powder and 1 tbsp water. Pour mixture over chicken and eggplant and let marinate at room temperature for 15 minutes.
Meanwhile, cook quinoa according to package directions. Fluff with a fork and transfer to a large bowl.
In a large nonstick skillet on medium-high, add chicken-eggplant mixture with marinade; sauté for 5 minutes. Add Brussels sprouts, carrots, 3⁄4 cup white and light green parts of scallions, 1⁄4 cup dark green parts of scallions, edamame and remaining 1⁄2 tsp five-spice powder. Cook for 10 to 12 minutes, stirring frequently, until chicken is fully cooked and eggplant is tender.
Add chicken mixture to bowl with quinoa. Stir in remaining 1 tsp soy sauce and 2 tsp oil and toss to mix. Top with remaining 1⁄4 cup dark green parts of scallions and basil.