This flavorful stir-fry comes together really quick. You can have dinner on the table in 30 minutes or less. The sauce is a delicious garlic and ginger sauce that slightly thickens upon cooking due to the cornstarch. Be sure to get your rice or whatever you want to serve it over started before you begin the stir-fry. Yummy flavors for sure in this dinner and leftovers heat up easily.
Stir-Fry:
- 1 onion, diced (my homegrown onions were small so I used 2 you want about 1 cup)
- 2 tablespoons garlic, minced
- 1 heaping tablespoon fresh ginger, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- black pepper to taste
- pinch of cayenne pepper (optional)
- 1 medium head of broccoli, cut into small florets
- 1/3 cup vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- Cooked rice for serving
Sauce:- 1/2 cup water
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
Add a small amount of water or broth to a non-stick skillet. Heat, then add onion, ginger, garlic and all the spices. Saute for 3-4 minutes.
While it's cooking add all of the sauce ingredients and mix well. Set aside.
Add broccoli and vegetable broth to skillet. Cook until broccoli begins to get tender. About 8-10 minutes.
Pour the sauce into the pan and add the chickpeas. Stir well. Bring to a boil until sauce simmers for a few minutes.
Serve over cooked rice or grain of your choice.
Enjoy!!!
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