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Chicken Stir-fry

Chickpeas bring protein and texture to a vegetable stir-fry. This meal comes together quickly with pre-cooked chickpeas and mixed vegetables. You can use fresh or frozen vegetables, depending on what is available.
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Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 medium red bell pepper sliced
  • 1 medium zucchini sliced
  • 1 cup snap peas
  • 1 small red onion thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha sauce
  • 1 teaspoon honey
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh cilantro
  • Cooked rice or noodles for serving

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat.
  • Add red onion, garlic, and ginger; sauté for 2-3 minutes until fragrant.
  • Add bell pepper, zucchini, and snap peas; stir-fry for 5 minutes until vegetables are tender-crisp.
  • Stir in chickpeas and cook for 2 minutes to warm through.
  • In a small bowl, whisk together soy sauce, rice vinegar, sriracha, honey, and red pepper flakes.
  • Pour sauce over the chickpeas and vegetables; stir well to coat evenly.
  • Cook for another 2 minutes, allowing flavors to meld.
  • Season with salt and black pepper to taste.
  • Remove from heat and sprinkle with fresh cilantro.
  • Serve hot over cooked rice or noodles.