The two chores I dislike the most are washing dishes and folding/putting away laundry. That’s most likely why I just spent 5 minutes figuring out how I could load as much into my dishwasher as possible.
It’s also probably why I just dump the clean clothes on our bed and run away after. Tony hates when I do this, but I hate doing the dishes and folding laundry so there you go. Every couple fights their battles, right?
The nice part about this stir fry is that it involves minimal dishes. In fact, all you really need is a cutting board, a small bowl and a skillet or wok. Then all you have to do is cook up some spicy magic.
I’m a huge fan of stir frying just about anything I have in my fridge and that’s exactly how I came up with this fabulous recipe involving TWO of my favorite ingredients: brussels and chickpeas!
In fact, there are several reasons why I love this recipe:
It takes about 15 minutes to make.
And gluten free.
It’s packed with plant based protein.
Involves minimal dishes.
The kung pao sauce is spicy and fabulous.
See how to make the brussels sprouts stir fry:
Also, I should note that I mixed this with my moroccan quinoa salad and it was INSANELY good. I know that they don’t sound like they would go together, but they really do. I suggest making both of those 15 minute meals for meal prep if you’re short on time! Enjoy.
If you make this recipe, be sure to leave a comment below and rate the recipe. And don’t forget to tag your creations with #ambitiouskitchen on Instagram! Xo.
Kung Pao Chickpea & Brussels Sprouts Stir Fry
- For the stir fry:
- 2 tablespoons sesame oil
- 1 pound brussels sprouts, halved
- Freshly ground salt and pepper
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
- For the kung pao sauce:
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly grated ginger (or ½ teaspoon ground ginger)
- 1 tablespoon apple cider vinegar
- 2 tablespoons gluten free reduced sodium soy sauce
- 1 teaspoon coconut sugar
- ½ tablespoon cornstarch (or arrowroot powder or tapioca starch)
- 1-2 tablespoons peanut butter, for flavor
- To garnish:
- Chopped peanuts
- Red pepper flakes
- Green onions
First make the kung pao sauce: Add garlic, red pepper flakes, ginger, apple cider vinegar, soy sauce, coconut sugar, cornstarch, and peanut butter to a medium bowl; whisk until the cornstarch is dissolved. Set aside for later.
Next preheat a large skillet or wok over medium-high heat and add in sesame oil. One oil is hot, add in brussels sprouts, stir frequently and cook until they begin turning slightly golden brown, about 3-5 minutes.
Add in red onion and red bell pepper, and saute until onions become slightly translucent and golden brown, about 3-4 minutes. Add salt and pepper to veggies, and then add chickpeas to pan.
Turn the heat to low, then pour the sauce into the pan. Stir frequently as the sauce will start to thicken up after a minute or two.
Serve immediately over quinoa or brown rice. Garnish with chopped peanuts, green onion, cilantro and a pinch of red pepper flakes, if desired. Serves 4.