1/3cup75 mL low sodium soy saucesee tips for gluten free
1/4cup(60 mL) brown sugar
1Tbsp(15 mL) rice vinegar
1Tbsp(15 mL) honey
1tsp(5 mL) fresh gingerminced
1tsp(5 mL) garlicminced
1/2Tbsp(7 mL) corn starch
2Tbsp(30 mL) water
2cups(500 mL) cooked rice
Garnish
2green onionssliced
1Tbsp(15 mL) sesame seeds
Directions
Heat sesame oil and 1 Tbsp (15 mL) water in a large skillet or wok over medium-high heat. Add snap peas, red pepper and broccoli. Cook for 3 minutes, until veggies are tender crisp. Transfer to a bowl and set aside.
In the same pan, add chickpeas and cook for 3-5 minutes, until chickpeas start browning. Add soy sauce, brown sugar, rice vinegar, honey, ginger and garlic. Stir until sauce is smooth and chickpeas are well coated.
In a small bowl, whisk together cornstarch and 2 Tbsp (30 mL) water to create a slurry. Add to the pan and cook, stirring often, until sauce thickens. Add veggies back to the pan and stir to coat.
Divide rice between four bowls and top with teriyaki chickpeas and veggies. Sprinkle with sesame seeds and green onion, if desired.
tips
A 19 oz (540 mL) can of chickpeas, drained & rinsed will yield 2 cups (500 mL) cooked. Or see here for info on cooking chickpeas from dry!
Feel free to substitute the veggies for whatever you have on hand!
To make this recipe gluten free, look for gluten free soy sauce or use tamari instead.
1/3cup75 mL low sodium soy sauce (see tips for gluten free)
1/4cup(60 mL) brown sugar
1Tbsp(15 mL) rice vinegar
1Tbsp(15 mL) honey
1tsp(5 mL) fresh ginger (minced)
1tsp(5 mL) garlic (minced)
1/2Tbsp(7 mL) corn starch
2Tbsp(30 mL) water
2cups(500 mL) cooked rice
Garnish
2green onions (sliced)
1Tbsp(15 mL) sesame seeds
1
Heat sesame oil and 1 Tbsp (15 mL) water in a large skillet or wok over medium-high heat. Add snap peas, red pepper and broccoli. Cook for 3 minutes, until veggies are tender crisp. Transfer to a bowl and set aside.
2
In the same pan, add chickpeas and cook for 3-5 minutes, until chickpeas start browning. Add soy sauce, brown sugar, rice vinegar, honey, ginger and garlic. Stir until sauce is smooth and chickpeas are well coated.
3
In a small bowl, whisk together cornstarch and 2 Tbsp (30 mL) water to create a slurry. Add to the pan and cook, stirring often, until sauce thickens. Add veggies back to the pan and stir to coat.
4
Divide rice between four bowls and top with teriyaki chickpeas and veggies. Sprinkle with sesame seeds and green onion, if desired.
5
A 19 oz (540 mL) can of chickpeas, drained & rinsed will yield 2 cups (500 mL) cooked. Or see here for info on cooking chickpeas from dry!
6
Feel free to substitute the veggies for whatever you have on hand!
7
To make this recipe gluten free, look for gluten free soy sauce or use tamari instead.
