Ingredients
- 1 can Chickpeas
Marinade - 1 Tbsp Soy Sauce
- 1 Tbsp Mirin or Cooking Sherry
Sauce - 6 Tbsp (1/3 cup) Vegetable Broth
- 1 Tbsp Tomato Paste or Ketchup
- 1/2 Tbsp Peanut Butter
- 1 Tbsp Soy Sauce
- 1 Tbsp Rice Vinegar
- 4 tsp Coconut Sugar or Brown Sugar
- 2 tsp Sriracha
- 1 tsp Sesame Oil
- 1 tsp Mustard
- 1 tsp Cornstarch
- 1 tsp Black Pepper
Instructions
- Combine chickpeas and marinade ingredients and let sit for ten minutes or so.
- Whisk together all the sauce ingredients and set aside.
- Cook all the other vegetables and other shit you want in a skillet, once they’re done stir in the mixed sauce.
- Drain the chickpeas and add them in too, stirring until everything’s hot and the sauce has coated everything.