Orange Chickpea and Broccoli Stir-Fry
This orange chickpea and broccoli stir-fry? It’s completely perfect for allllll the Tuesdays.
Oh yes, you know what I mean. The workweek is in full swing and yet we are not even remotely close to the weekend. We need to get some wholesome food on the dinner table, but we need it to be easy and fast. AND it absolutely must be tasty!
So since this 30-minute simple stir-fry checks off each of those boxes, I hereby declare it perfect for Tuesdays!
I mean, the orange sauce alone. I think we all know that good stir-fries are all about the sauce. Okay fine, and the delicious crisp veggies, but still. THE SAUCE. It’s essential, yes?? And for this little number we whisk together a few ingredients in a bowl (like orange zest, orange juice, soy sauce, fresh ginger, maple syrup!) and then we are done. Ready to rock and roll along with the rest of the recipe.
Which is pretty much made up of other classic stir-fry staples – crisp broccoli, colorful bell peppers, nutty cashews! And of course the chickpeas listed up there in the recipe title. It’s basic but still jazzy enough to not be completely boring. Especially when we factor in that sweet, savory and tangy orange sauce!
See ya later takeout, we have this stir-fry game covered.
Tips & Tricks For This Orange Chickpea and Broccoli Stir-Fry
- You could absolutely switch up the veggies based on what you have on hand. Just please keep in mind their general cook time (i.e. I wouldn’t go with something like cubed sweet potato here since it will take much longer to cook!).
- Not feeling the chickpeas? You could definitely use meat instead. If you go this route and use say, chicken, I would cube up the chicken and cook it in the skillet first until cooked through (not overdone!). And then remove to a bowl or plate. Proceed with the recipe as directed and then add the chicken back in when you would the chickpeas.
- The sauce will thicken up a bit as it cooks in the skillet but not overly so. It is definitely a touch “saucy,” if you will, but that’s because we are serving it over rice / quinoa! Which soaks up some of that goodness.
- Also, I would highly encourage you to top your stir-fry with a good sprinkle of sesame seeds. So. Yummy.
Andddd just in case you love stir-fry as much as I do, lemme point out a few more of my weeknight favorites. In the form of this peanut ginger vegetable stir-fry (perfect all year round!) and this bell pepper, snap pea and zucchini stir-fry (helloooo summer!).
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the sauce:
- 1 tablespoon orange zest
- ⅓ cup orange juice
- ¼ cup low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 large clove garlic, minced
- 1 to 2 teaspoons grated fresh ginger
- ¼ teaspoon red pepper flakes (or to taste)
- 1 tablespoon pure maple syrup
- 2 teaspoons cornstarch
For the stir-fry:
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 4 cups bite-sized broccoli florets
- 1 (15 ounce) can chickpeas, drained and rinsed
- ¾ cup raw cashews
- cooked brown rice or quinoa, for serving
- thinly sliced green onion, for garnish
- sesame seeds, for garnish
For the sauce:
- In a small bowl, whisk together all the ingredients for the sauce. Set aside.
For the stir-fry:
- Add the olive oil to a large nonstick skillet set over medium heat. When hot, add in the onion and cook for 2 to 3 minutes, until it starts to soften. Add in the pepper and broccoli and cook for about 5 to 6 minutes, until the broccoli is tender but still a bit crisp. Add in the chickpeas and the sauce (give it a quick whisk first). Continue to cook for about 2 minutes, stirring frequently, until the sauce has thickened slightly. Remove from the heat and stir in the cashews.
- Serve the stir-fry over the rice / quinoa, topped with a sprinkle of green onions and sesame seeds!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 428 Total Fat: 20g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 1196mg Carbohydrates: 51g Fiber: 12g Sugar: 14g Protein: 17g