Add all marinade ingredients to a large ziplock bag. Add chopped chicken and leave to marinade in the fridge for at least 30 minutes (or overnight).
Heat 2 tsp Lee Kum Kee Pure Sesame Oil over high heat in a wok or large frying pan. Add chicken and fry for 3–5 minutes, until caramelized and cooked through. Transfer to a plate.
Add 2 tsp Lee Kum Kee Pure Sesame Oil and broccoli to the wok or large frying pan and sauté for 1 minute. Add the sliced garlic and sauté for 1 more minute. Add 2 tsp Lee Kum Kee Panda Brand Oyster Sauce and the chicken stock and cook for 2–3 minutes, or until the broccoli is tender. Remove broccoli with a slotted spoon then cook down the liquid until it thickens to a sauce, about 2–3 minutes.
Toss broccoli with the sauce and almonds. To assemble the buddha bowls, divide quinoa between 4 bowls. Add chicken, broccoli, red cabbage, carrot and bean sprouts. Garnish and enjoy!
Tip 1*: You can use microwave pouches of quinoa. If making from scratch then thoroughly rinse 1 cup of quinoa. Add 1 cup of quinoa to a sauce pot with 500ml of water and 1 stock cube. Bring to a gentle simmer and cook uncovered until most of the water has absorbed (10-20 minutes). Take off the heat, cover with a lid and let sit for 10 minutes before fluffing with a fork.
Tip 2: You can play with this recipe – use your favourite seasonal vegetables, or substitute the quinoa for leftover cooked grains or chickpeas.