Combine tamari, lime juice and sugar in a bowl, stirring to dissolve sugar. Set aside.
Heat half the oil in a large wok over high heat. Stir-fry the mince, in 2 batches, for 3-5 minutes or until golden. Transfer to a bowl.
Heat the remaining oil in the wok. Add the onion and stir-fry for 1 minute or until golden. Add the garlic and chilli and stir-fry for 30 seconds or until aromatic. Add the capsicum, snow pea and water. Stir-fry for 1-2 minutes or until almost cooked. Add the buk choy and stir-fry for 1 minute or until slightly wilted. Add the chicken, quinoa and tamari mixture. Stir-fry until warmed through. Serve topped with extra chilli, seasoned with freshly ground black pepper.
1 tablespoon salt-reduced tamari
1 tablespoon fresh lime juice
1/2 teaspoon brown sugar
2 teaspoon macadamia oil or peanut oil
500g lean chicken breast mince
1 brown onion, finely chopped
2 garlic cloves, crushed
1 long fresh red chilli, deseeded, finely chopped, plus extra, to serve
175g baby capsicums, quartered, deseeded
200g snow peas, trimmed, sliced
1 tablespoon water
2 bunches buk choy, trimmed, cut into 6cm lengths
2 cups cooked quinoa