Heat 1 tablespoon in a large pan. Add chicken and cook until no longer pink, break up the chicken as it cooks. When chicken is just about done add in the garlic and ginger and cook for another 1-2 minutes or until fragrant.
Remove the chicken, ginger, and garlic and place in medium bowl. Stir in 1/4 cup Teriyaki sauce.
In the same pan, heat the last tablespoon of olive oil and quickly cook the eggs until they are set. Add the eggs to the chicken, ginger, and garlic.
Next add the bag of stir fry mix to the pan and cook until the vegetables are heated through, about 5 minutes.
Add the ground chicken mixture, quinoa, sesame oil, soy sauce, and chili oil (if using) to the cook vegetables. Cook until everything is heated through.