Sesame Orange Ginger Chickpea Stir-Fry Recipe
This vibrant Sesame Orange Ginger Chickpea Stir-Fry combines the bright flavors of freshly squeezed orange juice and ginger with the wholesome goodness of chickpeas and fresh vegetables. A savory-sweet sauce made with honey and gluten-free soy sauce ties the dish together, finished with toasted sesame seeds and a hint of heat from optional red pepper flakes. Perfect for a nutritious and satisfying vegan meal served over quinoa or brown rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Scale
For the Sauce:
- 3/4 cup freshly squeezed orange juice
- 1 tablespoon honey (or agave nectar for vegan)
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch (organic preferred)
- Zest of 1 orange
For the Stir-Fry:
- 1 1/2 tablespoons toasted sesame oil, divided
- 1 – 15 oz can chickpeas, rinsed and drained
- 1/2 red onion, coarsely chopped
- 3 garlic cloves, minced
- 1 large red bell pepper, sliced into thin strips
- 8 oz fresh green beans, trimmed and cut into 2 inch pieces
- Green onion, for garnish
- Toasted sesame seeds, for garnish
- Red pepper flakes, optional for heat
- Cooked quinoa or brown rice, for serving (optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together the freshly squeezed orange juice, honey (or agave nectar), gluten-free soy sauce, freshly grated ginger, cornstarch, and orange zest until smooth. Set aside.
- Heat sesame oil: In a large skillet or wok, heat 1 tablespoon of toasted sesame oil over medium-high heat until shimmering.
- Sauté aromatics: Add the coarsely chopped red onion and minced garlic to the skillet. Stir-fry for 2-3 minutes until fragrant and the onion begins to soften.
- Add vegetables: Toss in the sliced red bell pepper and trimmed green beans. Stir-fry for about 5-6 minutes, stirring frequently, until the vegetables are tender-crisp.
- Cook chickpeas: Push the vegetables to one side of the skillet and add the remaining 1/2 tablespoon of toasted sesame oil. Add the rinsed and drained chickpeas and cook for 3-4 minutes, stirring occasionally, to warm through and slightly crisp the edges.
- Combine and thicken: Pour the prepared orange ginger sauce over the chickpeas and vegetables. Stir well to coat everything evenly. Continue cooking for 2-3 minutes, stirring constantly, until the sauce thickens and glazes the stir-fry.
- Garnish and serve: Remove from heat. Garnish with sliced green onions, toasted sesame seeds, and red pepper flakes if desired. Serve hot over cooked quinoa or brown rice.
Notes
- You can substitute agave nectar to keep this dish vegan.
- Adjust the amount of red pepper flakes to control the heat level.
- Fresh orange juice provides the best flavor, but store-bought can be used in a pinch.
- Use gluten-free soy sauce or tamari to keep the recipe gluten-free.
- For added protein variety, consider adding tofu or tempeh.
- To toast sesame seeds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
Keywords: Sesame Orange Ginger Chickpea Stir-Fry, Vegan Stir-Fry, Gluten-Free Stir-Fry, Chickpeas, Healthy Dinner, Asian Inspired