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I don’t advise you trying to be all cool and show off to your husband by saying, “I’ll try one, I’m not scared” and eating a slice…. you might end up sipping on milk and feeling like your mouth is literally burning for the next 30 minutes. Don’t ask how I know this… don’t ask 😉
KUNG PAO CHICKPEAS
INGREDIENTS
Marinade:
- 2 Tbsp reduced-sodium soy sauce
- 2 Tbsp rice wine vinegar
- 1 lime zested and juiced
- 1 Tbsp agave or honey
- 1 Tbsp coconut oil melted (or vegetable oil)
- 1 Tbsp cornstarch
- 1 ounce can chickpeas drained and rinsed well, 14.5
Stir-Fry:
- 2 Tbsp coconut oil or vegetable
- 3 cloves garlic minced
- 1 inch section of fresh ginger grated, 1
- 1/2 tsp crushed red pepper
- 1/2 cup peanuts
- 1 cup bottled kung pao sauce
Garnish:
- Green onions thinly sliced
- Thai chili peppers sliced
- Peanuts
- Cilantro
- Red cabbage
- Sesame seeds
INSTRUCTIONS
- Combine all the ingredients for the marinade in a bowl. Add the chickpeas to the marinade, and stir. Cover and marinate for at least 30 minutes.
- In a large skillet or wok over medium heat, add the coconut oil, the marinated chickpeas and the remaining stir fry ingredients.
- Sauté for about 6 to 10 minutes, until the chickpeas have caramelized to your liking.
- Serve over rice and garnish as desired.
thechunkychef.com
