It’s a little surprising that it’s been over a year since I’ve made you a kick ass stir fry.
What’s even more surprising is how I actually LICKED my plate clean after eating a serving of this. That’s how you know it’s good, right? At least that’s how I judge my recipe development these days… plate licking.
Sorta kidding. Sorta not.
This recipe comes from my real lack of meat consumption lately. I have zero desire to eat meat and I’m not sure if it’s because every time Tony and I are together that’s pretty much all I eat. Perhaps I’m trying to make up for the lack of veggies in my diet? Who knows. Either way, this meatless stuff is damn tasty.
It’s weird how some people are like MEAT MEAT MEAT MEAT MEAT MEAT MEAT. As in, that might be their only food group or something. No comprehendo here because veggies basically make up most of my meals. Especially this time of the year when you can find them poppin’ fresh and flavorful from the farmer’s market.
Jeeze I’m just full of adjectives today.
But seriously veggies are good for the soul and can easily be subbed in most meat-based meals… oh you know, like that delicious take-out orange chicken? Yeah, no worries I’ve got you covered because this CHICKPEA VEGGIE STIR-FRY is insane, out of control deliciousness. So insane that I wrote it in all caps.
Best yet, this stir-fry is easy to make. Just whisk together an insanely scrumptious sauce with flavors of orange and a hint of ginger. Saute chickpeas, a little sesame oil and those million dollar veggies. Add sauce, let simmer. Serve over a bed of that super trendy quinoa and garnish as you’d like. That’s all you need for an amazing meatless meal.
SEE HOW TO MAKE IT:
Lastly I’d like to mention that this meal is packing both protein and fiber. The small amount sugar is all natural. And seriously I think it cost me like $8 to make this entire thing. Like I said… so much better than takeout. K love you bye.
Oh and if you make this be sure to snap a photo, post it to Instagram and use the hashtag #ambitiouskitchen so I can see your creation!
- Serves: 4 servings
- Serving size: 1/4th of recipe
- Calories: 248
- Fat: 6.3g
- Carbohydrates: 41.1g
- Sugar: 15.9g
- Fiber: 8.6g
- Protein: 8.3g
- For the sauce:
- 3/4 cup freshly squeezed orange juice
- 2 tablespoons honey (or agave nectar)
- 2 tablespoons gluten free soy sauce
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch (organic, preferred)
- zest of 1 orange
- For the stir-fry
- 1 1/2 tablespoon toasted sesame oil, divided
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/2 red onion, coarsely chopped
- 3 garlic cloves, minced
- 1 large red bell pepper, sliced into thin strips
- 8 oz fresh green beans, trimmed and cut into 2 inch pieces
- Green onion, for garnish
- Toasted sesame seeds, for garnish
- Red pepper flakes, if you like a little heat!
- Cooked Quinoa or brown rice, for serving if desired
- First make the sauce: Add the orange juice, honey, soy sauce, ginger, cornstarch, orange zest to a large bowl; whisk until the cornstarch is dissolved. Set aside for later.
- Next preheat a large skillet or pan over medium-high heat and add in 1 tablespoon of the sesame oil. Add chickpeas, stir frequently and cook until they begin turning slightly golden brown, about 5 minutes. Once chickpeas are cooked, transfer to a large bowl or plate and set aside for later. Keep the heat in the pan.
- Add the other 1/2 tablespoon of sesame oil to the pan (over medium-heat); add in onion and saute until onions become slightly translucent and golden brown, about 3-4 minutes. Next add in garlic and bell pepper; cook for about 3 minutes until slightly softened. Next add in the green beans and saute for 3-4 minutes. You want them to still have a little bit of crunch!
- Pour the sauce into the pan. Stir frequently as the sauce will start to thicken up. Add in chickpeas and stir again. Reduce heat to medium low and let the sauce simmer and thicken some more, about 3-4 minutes. Serve immediately over quinoa or brown rice. Garnish with toasted sesame seeds, green onion and a little red pepper flakes, if desired. Serves 4.
To make vegan: Use agave nectar instead of honey (for strict vegans).
Nutrition does not include quinoa or brown rice.