Fill and boil your kettle. Add the tamari and 1 tbsp hoisin sauce to a bowl and stir together. Chop the chicken into bite-sized chunks. Add the chicken to the bowl, stir to coat it and set aside.

Tip the red quinoa into a small pan and pour in 300ml boiling water. Add a pinch of salt, pop on a lid and bring back to the boil. When it's boiling, turn the heat down and simmer for 12-15 mins till the water has been absorbed and the quinoa is tender. Take the pan off the heat and let the quinoa sit in the pan, lid on, to steam and keep warm.

While the quinoa cooks, peel and finely slice the red onion. Peel and finely chop the garlic. Trim the dry end off the broccoli. Chop the head into small florets and thinly slice the stalk.

Put a wok or deep frying pan on a high heat and add 1 tbsp oil. Lift the chicken out of the marinade, reserving any marinade left in the bowl, and add the chicken to the wok. Fry for 5 mins, turning occasionally, till browned all over.

Add the garlic, red onion and broccoli to the wok. Stir fry for 4-5 mins till the veg are just tender but still have a little bite.

Tip in any reserved marinade and pour in 100ml hot water from the kettle. Bubble for 2 mins.

Fluff the quinoa with a fork and divide it between 2 warm bowls or plates. Top with the chicken and veg and serve.