Directions
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Step 1
In a large bowl, whisk
Canola Oil (1/2 cup)
,
Creamy Peanut Butter (1/4 cup)
,
Light Soy Sauce (1/4 cup)
,
Pure Maple Syrup (1/4 cup)
, and
Toasted Sesame Oil (1 Tbsp)
until smooth. Set aside.
Step 2
Spray pan/wok with
Oil (to taste)
or use a tiny bit of oil to coat pan and add
Chickpeas (2 cans)
. Cook covered over medium-high heat stirring frequently, about 5 to 7 minutes.
Step 3
Add
Broccoli (2 heads)
and
Carrots (1 cup)
to chickpeas and more oil if needed. Continue cooking until veggies are cooked to your liking.
Step 4
Stir peanut dressing and add 1/2 cup to chickpeas and veggies just before ready to eat. Mix well.
Step 5
Transfer to a plate or bowl to serve. Optional- for more crunch and added flavor, add crunchy rice noodles on top!
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