Kung Pao Chickpea Stir-Fry

Kung Pao Chickpea Stir-Fry

 

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Kung Pao Chickpea Stir-Fry

Fiber-rich chickpeas stand in for meat in this colorful stir-fry with a spicy - sweet sauce – all served over millet sautéed in sesame oil and speckled with green onions.

Course: Main Course
Servings: 6
Ingredients
  • 2 cups cooked or BPA-free canned chickpeas, drained and rinsed
  • 1 tbsp sesame oil, divided
  • 2 stalks celery, sliced
  • 1 large carrot, peeled and sliced
  • 4 cloves garlic, minced
  • 3 cups white or cremini mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 cup cup sugar snap peas, strings removed
  • 3 cups cooked millet
  • 1/4 cup sliced green onions
  • 1/8 tsp sea salt
  • 1/3 cup toasted unsalted almonds or peanuts, chopped
  • 2 tbsp toasted sesame seeds
SAUCE
  • 3 small red chiles, minced
  • 1/4 cup rice vinegar
  • 1/4 cup reduced-sodium tamari
  • 1/4 cup low-sodium vegetable broth
  • 2 tbsp natural unsalted almond or peanut butter
  • 2 tbsp tapioca starch
  • 1 tbsp pure maple syrup
  • 2 tsp sesame oil
Instructions
  1. In a medium bowl, whisk together all sauce ingredients. Add chickpeas and set aside
  2. In a large wok or skillet on high, heat 1 tsp oil. Add celery and carrots and sauté for 3 minutes. Add garlic and mushrooms and sauté for 2 minutes. Add bell pepper and peas and sauté for another 2 minutes. Add chickpea-sauce mixture and cook for 1 minute. Set aside.
  3. Prepare millet: In a large skillet on high, heat remaining 2 tsp oil. Add millet and sauté for 3 minutes. Add green onions and sauté for 2 minutes. Remove from heat and stir in salt. Serve chickpea mixture over millet. Top with nuts and seeds.
Recipe Notes

Nutrition Information

  • Serving Size: 1 cup stir-fry and 1/2 cup millet
  • Calories: 387
  • Carbohydrate Content: 51 g
  • Fat Content: 15 g
  • Fiber Content: 9 g
  • Protein Content: 14 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 546 mg
  • Sugar Content: 10 g



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