Kung Pao Chickpeas Recipe

INGREDIENTS

Marinade:

2 Tbsp reduced-sodium soy sauce

2 Tbsp rice wine vinegar

1 lime zested and juiced

1 Tbsp agave or honey

1 Tbsp coconut oil melted (or vegetable oil)

1 Tbsp cornstarch

1 ounce can chickpeas drained and rinsed well, 14.5

Stir-Fry:

2 Tbsp coconut oil or vegetable

3 cloves garlic minced

1 inch section of fresh ginger grated, 1

1/2 tsp crushed red pepper

1/2 cup peanuts

1 cup bottled kung pao sauce

Garnish:

Green onions thinly sliced

Thai chili peppers sliced

Peanuts

Cilantro

Red cabbage

Sesame seeds

INSTRUCTIONS