Step 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.

Step 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.

Step 3

Remove from heat and serve with quinoa or brown rice. Serve warm.

Step 4

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.