Kung Pao Chickpea & Brussels Sprouts Stir Fry
Flavorful kung pao chickpea & brussels sprouts stir fry with a delicious homemade sauce and plenty of protein. This vegetarian dish is perfect for meal-prep!
Servings 4 servings
Calories 299cal
Ingredients
- 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
- Cilantro
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 299cal | Carbohydrates: 43.1g | Protein: 12.3g | Fat: 10.9g | Fiber: 10.6g | Sugar: 5.5g