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...
Recipe by Jenné on September 12, 2017
Prep time: PT10M
Cook time: PT20M
4 stars (1 reviews)
- 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.
- 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.