Mix rice wine and soy sauce in a bowl and set aside.
Slice chicken breast into bite-size pieces.
Put a pan over medium heat and add the sesame oil. When hot, add the chicken and cook for 3 minutes. Add bok choy and mushrooms. Cook for an additional 3 minutes and flip all ingredients. Turn down to low and cook for an additional 5 minutes or until the chicken is cooked through.
Divide rice/quinoa into bowls. Top with chicken, bok choy, and mushrooms. Add shredded cabbage. Sprinkle with basil and avocado.
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Food Category: Pasta/Rice, Poultry, Vegetables
Dietary Preference: Dairy Free, Gluten Free
