Step 1

First make the kung pao sauce: Add garlic, red pepper flakes, ginger, apple cider vinegar, soy sauce, coconut sugar, cornstarch, and peanut butter to a medium bowl; whisk until the cornstarch is dissolved. Set aside for later.

Step 2

Next preheat a large skillet or wok over medium-high heat and add in sesame oil. One oil is hot, add in brussels sprouts, stir frequently and cook until they begin turning slightly golden brown, about 3-5 minutes.

Step 3

Add in red onion and red bell pepper, and saute until onions become slightly translucent and golden brown, about 3-4 minutes. Add salt and pepper to veggies, and then add chickpeas to pan.

Step 4

Turn the heat to low, then pour the sauce into the pan. Stir frequently as the sauce will start to thicken up after a minute or two.

Step 5

Serve immediately over quinoa or brown rice. Garnish with chopped peanuts, green onion, cilantro and a pinch of red pepper flakes, if desired. Serves 4.