This easy and healthy stir fry recipe is great for lunch or dinner! We like to serve it over quinoa!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
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Ingredients
For the Sauce:
2/3cupKroger Lite soy sauce or Tamari sauce
1/2cupKroger vegetable broth
1/3cupRice vinegar
1teaspoonsesame oil
1tablespoonbrown sugar
2teaspoonsgarlic chile sauce
1teaspoonfinely grated ginger
2tablespoonscorn starch
For the Stir Fry:
1tablespoonolive oil
112 oz package Kroger frozen broccoli cuts
112 oz package Kroger frozen crinkle cut carrots
18 oz package fresh sliced mushrooms
2cupssugar snap peas
1small red peppersliced, seeds removed
1small yellow peppersliced, seeds removed
18 oz can Kroger sliced water chestnuts
115 oz can Kroger chickpeas, rinsed and drained
Cooked quinoa or brown ricefor serving
Instructions
1. First, make the sauce. In a medium bowl, combine soy sauce, broth, vinegar, sesame oil, brown sugar, garlic chile sauce, ginger, and corn starch. Whisk together and set aside.
2. In a large skillet or wok, heat the olive oil over high heat. Add the broccoli, carrots, mushrooms, peas, and peppers. Cook for 5 minutes, or until vegetables are tender, but still crisp. Stir in the water chestnuts and chickpeas. Add the sauce and cook until sauce thickens and vegetables are well coated in sauce.
3. Remove from heat and serve with quinoa or brown rice. Serve warm.
Note-if you need the recipe to be gluten-free make sure you use Tamari sauce instead of soy sauce. You can also serve the stir fry with rice or noodles.