Step 1

If you don’t have cooked rice on hand, start cooking your choice of rice now according to package instructions. Recommended to use 1/2-1 cup cooked rice per bowl but you can adjust that to your preference/nutritional needs.

Step 2

In a small bowl, combine tamari, maple syrup, vinegar, mirin, ginger and garlic.

Step 3

Make Cornstarch Slurry: In another small bowl, whisk together the water and cornstarch.

Step 4

Use a small blender or mini food processor to blend all of the ingredients until smooth, or combine in a bowl and whisk until smooth. Start with 2 tbsp water and slowly add more until you reach your desired consistency. It should be thick and creamy but pourable.

Step 5

In a large wok or skillet, heat 2 tsp sesame oil and 2 tbsp water over medium heat. When the pan is hot, add the carrots, snap peas and peppers. Season with salt and pepper. Cover and cook for 4 min. Uncover and cook for another 2-3 min, stirring occasionally, until tender-crisp.

Step 6

In the same pan, heat 2 tsp oil over medium-high heat (you may not need extra oil after cooking the veggies). Add the chickpeas. Cook for 2-3 min, stirring occasionally until golden-brown. Add the teriyaki sauce and mix well to coat the chickpeas.

Step 7

Add Cornstarch: Stir the cornstarch slurry then add it to the pan. Cook for 3-4 min, stirring often, until thickened.

Step 8

Add Green Onions: Stir in the green onions.

Step 9

Divide rice between bowls.  Top with the veggies and chickpeas. Drizzle ginger-peanut sauce over top. Sprinkle with sesame seeds and green onions.