Don't have chickpeas on hand? You could replace them with tempeh, tofu, edamame, Beyond Chicken, jackfruit, mushrooms (oyster and shiitake would be my picks), Gardein meat-less "chicken", etc... [br] Also, feel free to swap out the veggies with others like kale, cabbage, bok choy, etc...
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Jenné
Ingredients
Date Teriyaki Sauce
1teaspoongrapeseed oil
1 1/2tbspminced fresh ginger
2clovesof garlicminced
1/2cupsoy sauce
3tablespoonsrice vinegar
1teaspoontoasted sesame oil
6Medjool datespitted and chopped (other types of dates are fine)
1/3cupwater plus 1 tablespoon of arrowroot powder or cornstarch
Stir-fry
1tablespoongrapeseed or coconut oil OR do a water sauté with 1/4 cup water
1/2cupred onionor 2 shallots, thinly sliced
1red bell pepperchopped or julienned
1carrotchopped or julienned
1 1/2cupscooked chickpeasequivalent to 1 can drained and rinsed
1crown of broccoliflorets diced
2cupscooked brown rice1 cup uncooked
1tablespoonsesame seedsraw or toasted
1-2fresh limesquartered
1/4cupchopped fresh cilantro
Instructions
Date Teriyaki Sauce
Warm oil in a saucepan on medium heat. Then add the ginger and garlic, and sauté for about 1 minute, or until the garlic starts to turn golden (be careful not to burn it).
Add the soy sauce, rice vinegar, sesame oil, and dates. Stir well, and simmer for about 5 minutes on medium-low heat.
Mix the arrowroot or cornstarch with 1/3 cup of water, and stir well to remove any chunks.
Pour the mixture into the simmering sauce, and stir slowly as it begins to thicken.
Once it begins to thicken, remove it from the heat, and allow the sauce to cool until it's safe to blend.
Transfer the sauce to a blender, and blend until smooth.
Stir-fry
Warm the oil or water in wok or skillet on medium heat.
Add the onions, and sauté for about 1 minute, or until it starts to turn translucent.
Add the red pepper, and carrots, cover, and cook another 5-10 minutes.
Stir in the broccoli, chickpeas, and date teriyaki sauce, and continue to cook covered for another 10 minutes, or until the vegetables have reached your desired doneness.
Serve over rice and garnish with sesame seeds, fresh cilantro and lime juice.