1. First, make the sauce. In a medium bowl, combine soy sauce, broth, vinegar, sesame oil, brown sugar, garlic chile sauce, ginger, and corn starch. Whisk together and set aside.
2. In a large skillet or wok, heat the olive oil over high heat. Add the broccoli, carrots, mushrooms, peas, and peppers. Cook for 5 minutes, or until vegetables are tender, but still crisp. Stir in the water chestnuts and chickpeas. Add the sauce and cook until sauce thickens and vegetables are well coated in sauce.
3. Remove from heat and serve with quinoa or brown rice. Serve warm.
Note-if you need the recipe to be gluten-free make sure you use Tamari sauce instead of soy sauce. You can also serve the stir fry with rice or noodles.
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