Teriyaki Chickpea Stirfry - Alberta Pulse Growers

Ingredients

• 2 tsp (10 mL) sesame oil
• 1 Tbsp (15 mL) water
• 2 cups (500 mL) snap peas
• 2 cups (500 mL) red bell pepper, sliced
• 2 cups (500 mL) broccoli florets
• 2 cups (500 mL) cooked chickpeas (see tips)
• 1/3 cup (75 mL) low sodium soy sauce (see tips for gluten free)
• 1/4 cup (60 mL) brown sugar
• 1 Tbsp (15 mL) rice vinegar
• 1 Tbsp (15 mL) honey
• 1 tsp (5 mL) fresh ginger, minced
• 1 tsp (5 mL) garlic, minced
• 1/2 Tbsp (7 mL) corn starch
• 2 Tbsp (30 mL) water
• 2 cups (500 mL) cooked rice
• 2 green onions, sliced
• 1 Tbsp (15 mL) sesame seeds