• 1 tablespoon Avocado Oil (or other high-heat oil): We use this for its high smoke point, ensuring our ingredients stir-fry perfectly without burning. You can also use canola, grapeseed, or coconut oil.
• 1 (15-ounce) can Chickpeas: The star protein of our bowl. Make sure to rinse and drain them well, and pat them completely dry for the best texture.
• 1 small Yellow Onion: Finely chopped, this builds the aromatic foundation of our stir fry, providing a sweet and savory base note.
• 2 cloves Garlic: Minced. This adds that pungent, irresistible aroma and flavor that is essential to any great stir fry.
• 1 teaspoon Ginger: Freshly grated. It brings a warm, zesty spice that cuts through the richness of the sauce and brightens the entire dish.
• 1 Red Bell Pepper: Thinly sliced. It provides a sweet flavor, a satisfying crunch, and a beautiful splash of vibrant color.
• 1 cup Broccoli Florets: Cut into small, bite-sized pieces. They add a wonderful texture and are packed with nutrients.
• 1 cup Shredded Carrots: These add a subtle sweetness and another layer of color and texture to the vegetable medley.
• ¼ cup Low-Sodium Soy Sauce (or Tamari): This is the savory, umami backbone of our sauce. Use tamari for a gluten-free option.
• 2 tablespoons Rice Vinegar: Provides a clean, bright acidity that balances the saltiness of the soy sauce and the sweetness of the maple syrup.
• 1 tablespoon Maple Syrup: A touch of natural sweetness to round out the flavors. You can substitute with agave nectar or brown sugar if you prefer.
• 1 tablespoon Toasted Sesame Oil: This is a finishing oil, added for its deep, nutty, and aromatic flavor. A little goes a long way.
• 1 teaspoon Cornstarch: Our thickening agent. When mixed with a bit of water to create a slurry, it gives the sauce that perfect, glossy consistency that clings to every ingredient.
