The two chores I dislike the most are washing dishes and folding/putting away laundry. That’s most likely why I just spent 5 minutes figuring out how I could load as much into my dishwasher as possible.
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It’s also probably why I just dump the clean clothes on our bed and run away after. Tony hates when I do this, but I hate doing the dishes and folding laundry so there you go. Every couple fights their battles, right?
The nice part about this stir fry is that it involves minimal dishes. In fact, all you really need is a cutting board, a small bowl and a skillet or wok. Then all you have to do is cook up some spicy magic.
I’m a huge fan of stir frying just about anything I have in my fridge and that’s exactly how I came up with this fabulous recipe involving TWO of my favorite ingredients: brussels and chickpeas!
In fact, there are several reasons why I love this recipe:
It takes about 15 minutes to make.
It’s vegan.
And gluten free.
It’s packed with plant based protein.
Involves minimal dishes.
The kung pao sauce is spicy and fabulous.
See how to make the brussels sprouts stir fry:
Also, I should note that I mixed this with my moroccan quinoa salad and it was INSANELY good. I know that they don’t sound like they would go together, but they really do. I suggest making both of those 15 minute meals for meal prep if you’re short on time! Enjoy.
If you make this recipe, be sure to leave a comment below and rate the recipe. And don’t forget to tag your creations with #ambitiouskitchen on Instagram! Xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Kung Pao Chickpea & Brussels Sprouts Stir Fry
Ingredients
- For the stir fry:
- 2 tablespoons sesame oil
- 1 pound brussels sprouts, halved
- Freshly ground salt and pepper
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
- For the kung pao sauce:
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly grated ginger (or ½ teaspoon ground ginger)
- 1 tablespoon apple cider vinegar
- 2 tablespoons gluten free reduced sodium soy sauce
- 1 teaspoon coconut sugar
- ½ tablespoon cornstarch (or arrowroot powder or tapioca starch)
- 1-2 tablespoons peanut butter, for flavor
- To garnish:
- Chopped peanuts
- Red pepper flakes
- Green onions
- Cilantro
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Girl! This sounds delicious!! Im aleays looking for new ways to cook my veggies and lately I’m loving a little Asian twist in them! Thanks for the tip and for sure will be making it soon 🤤🤤🤤
This is a perfect one for spicing up those veggies! Hope you love it 🙂
Funny you say that, because those two chores are my FAVORITES! My least favorite household chores are sweeping the floor, scrubbing the windows, taking out the trash, and vacuuming the house. LOL! Anyways, I do like completing household chores while letting an amazing pot dish simmer on low heat and just soak up the aromas. This kung pao dish looks to die for! I love that you can meal prep this dish!
That is hilarious! But I agree – not a fan of taking out the trash either. Perfect excuse to cook some one-pan meals! Hope you get a chance to try this one 🙂
You have been killing it with the recipes lately!
And folding laundry is the worst! I throw mine on the bed too. When I get ready for bed, I have no choice but to fold it and put it away.
Thanks Angela! Just trying to keep your menus full of delicious eats 🙂 Oh my gosh, SAME. It’s either fold or throw it on the ground, so fold it is!
Do you think that white beans would work instead of chickpeas?
That will be just fine!
Apple cider or Apple cider vinegar? Unrealistic question since I’m making it NOW! Ugh. I know this will be amazing!
Apple cider vinegar! My apologies – just updated in the recipe 🙂 Glad you enjoyed!
Yum! Easy and fun to make! so good!
Yes! It is a fun one 🙂 Enjoy, Denise!
I love the chickpea and brussels sprouts combo!! Yum!
It’s so good! Perfect for a go-to, plant-based meal.
You’re recipes are always delicious.. my husband and I agree that I learned how to cook because of you!
That makes me so happy, Julie! Always trying to provide some fun, delicious recipes that anyone can make 🙂 Plenty more to come!
Hi Monique,
Your blog post pics are so tempting . would sure try out .Thanks for sharing.
I hope you get a chance to try this one! Enjoy 🙂
This was so delicious! I’m sharing the recipe with those I love!
I’m so happy to hear that, Michele! Thank you for sharing 🙂
I made this yesterday and it was a total success!! My spouse loves Asian flavors and I love brussels sprouts, so this was literally a match made in heaven. Perfect balance with the flavors. I topped with siracha to give it some extra spice, but so delicious. Thank you!
Amazing!! Sounds like the perfect combo 🙂
So good + easy! Honestly, I don’t know what my husband and I would eat if it weren’t for your fantastic recipes!
Made this for dinner and its delicious . Thanks for your great recipes.
Couldn’t get coconut sugar so I used granulated sugar
You’re welcome! So glad you liked this one 🙂 such a great dinner!
I made this tonight trying to try something new, yummy, healthy, as well as find something my 11 year-old vegetarian daughter would actually eat. We all loved it!!! (In fact she told me it was the best thing I’ve ever made, “including desserts.”). Thank you!!! Definitely a keeper!!
Amazing!! So happy to hear that Tara 🙂
Has anyone tried freezing this recipe?
I’m sure you could freeze it – I’m just not sure how delicious it will be after.
Can’t have soy. Any other suggestions for soy sauce
Try coconut aminos or liquid aminos
Thanks Monique, my brother who hates vegetables said- “wow, you made Brussels sprouts taste awesome and I just overate!” Making this again tomorrow for my dear friend who is undergoing chemotherapy and her family. Thank you for always inspiring me with your clean and beautiful recipes. ♥️
So happy you were able to convert a non-veggie lover! I hope this one brings some comfort to your friend and her family <3
I just made this but with General TSO sauce and WOW. I had been really missing the Gen TSO chicken takeout since i went veg. This is hands down the best stir Fry i have ever had and i made it! thank you so much.
Perfect better-than-takeout veggie meal!
I made this with roasted sweet potatoes instead of chickpeas. It was sooooo delicious!
Perfect!!
Hi Monique
I made this for tonight’s diner & OMG….it was so delicious…
My husband LOVED it & so did my two boys.
Great veggie dish😋
Your recipes are always a winner in our house💗
Hi Niki! Amazing 🙂 So happy to hear that.
Delicious!
Glad you enjoyed!
Hi, I like to print recipes from my iPhone and I can’t do that with your website from my iPhone. I use the AirPrint function and it would be great if I can print them directly. The printed version shows up then immediately disappears before I can print it.
Hi Kathy! Thanks for the heads-up, I’ll look into this issue. For now, the print function should work from desktop.
I added eggplant and it was a bomb decision bc it absorbed all the yummy flavors! Loved the sauce. Thanks for another great recipe.
Perfect! Love that idea. Glad you enjoyed!
The flavour of the stir fry was awesome but we served it over quinoa which made it very bland – would recommend doubling up on the sauce for anyone who might do the same.
Sorry you had that issue! Absolutely feel free to double up on sauce, or sometimes an extra bit of salt in the quinoa helps bring out the flavor.
Loved this recipe. Quick, easy and scrumptious. I substituted carrot for capsicum as that was what I had to hand. Thanks
Perfect! This one’s great for customizing with veggies you have on hand.
This is one of the most amazing recipes I’ve tried. Terrific! My Brussels sprouts took much longer to cook, though – probably about 20 minutes as opposed to the 3-5 recommended. Can’t wait to try more of your recipes.
Amazing! So happy to hear that. Interesting, I’ve never had them cook that long when sauteing, usually they just need a few minutes to brown. Glad the recipes still worked for you though.
Liked this a lot, nice combo of ingredients in sauce, for us cut down on red pepper and it was just right, cut some calories using PB2 powdered peanut butter and only 1 teaspoon sesame oil, added cilantro and thai basil, which was very good in it. Served over zucchini noodles that I added at end without really cooking, just mixed them in. Will make again.
Delicious! Great idea with the thai basil, too. So glad you all enjoyed!
Absolutely delicious! A tad spicier than my kids prefer, but I thought it was perfect. I did add some diced broccoli stems with the Brussels. Thank you for sharing this gem!
Great idea with the diced broccoli! Feel free to halve some of this and reduce the spice for the kids, too 🙂 glad you enjoyed!
Think I could sub almond butter or tahini for pb?! I have everything else on hard & def wait to make this!
Absolutely — tahini would be amazing.
Think I could sub almond butter or tahini for pb?! Def want to make this and it’s the only ingredient I’m missing!!
Could you sub balsamic vinegar or white vinegar for apple cider vinegar or would you suggest omitting if you don’t have apple cider vinegar on hand?
I might suggest using rice vinegar if you have it! Otherwise you could try white vinegar.
So what is a kcal? cuz i’m reading that 1kcal is 1,000 calories.. so there is 229,000 calories in this dish? 😂😂
Haha kcal is the same as cals 🙂
Loved the recipe. thanks for sharing
You bet!
This sounds delicious! Are you using toasted sesame oil?
Feel free to use regular or toasted!
This was very good, thank you! My husband enjoyed it…. but said it would have been better with meat 😉
I’m so glad! Feel free to add some chicken or another meat protein next time – will be delicious either way 🙂
This is my go to recipe for meatless meals I love how the different flavors & textures come together. Also anything with peanut butter is obvi for me.
Once again, Monique’s recipe did not disappoint: healthy, filling, flavorful, AND fast. Thank you for sharing this incredibly satisfying recipe. PS. I omitted the coconut sugar from the sauce and it still was very tasty!
Love it! Such a great dinner!
This was really delicious and easy to make! It was pretty simple to put together and came together quickly. I added broccoli and steamed the broccoli and brussels just for a few minutes, then tossed the other veggies in and added the sauce. Served with a ramen/noodly dish and was really yummy!
I’m happy to hear you loved it, Emily! Such a great idea to add broccoli too 🙂
Delicious! I’m excited to add this dish to my stir fry rotation. The combination of flavors was really spot on. I served it with brown rice and cauliflower rice for a really filling, plant-based dinner. I doubled the sauce since I had a large quantity of vegetables and chickpeas and wished I hadn’t doubled the red pepper flakes. WOAH spice!
I’m happy you loved it, Giovonne! Sorry to hear it was super spicy! Good idea to reduce the amount next time 🙂
Definitely one of my favourites. I frequently swap cauliflower for the sprouts. My youngest daughter is in university living away from home and will often make this for herself.. she uses broccoli instead of sprouts. I am happy she makes:this healthy meal for herself..because it is quick, easy to follow and tasty!
Aw that is so amazing to hear!! So happy you guys are finding fun substitutions and loving this recipe, Lori 🙂
I made this tonight and it was excellent! I used a large cast-iron pan and that helped the Brussel sprouts to get a nice sear on them. Delicious! Wonderful to have super tasty vegetarian options. Thanks!!
Made this tonight and it was FABULOUS!!! I added mushrooms and topped off with a little more soy spice. Definitely will make again! Thank you!
Nice! Sounds delicious 🙂 Thanks for leaving a review!
This recipe is okay; however, I would not make again. It might be better with less peanut butter. I put in 1 tbsp, but would do 1/2 a tbsp if I made again.
I appreciate your feedback! You might like this chickpea stir fry more, which doesn’t have any PB 🙂
Is there a good substitute for the peanut butter in the sauce that would help those with allergies to all nuts?
You could try almond butter, although it will change the flavor of the dish a bit and take away the peanut flavor. Hope you enjoy!
This was excellent. Kudos to the chef.
This was excellent. Brussel sprouts are my favorite. So when I saw this recipe I had to make it.
Amazing! Glad you loved this one!
I had this recipe in my 3 ring binder, and had hand written “very good” but my husband and I both did not remember eating it. Anyway, Friday of Lent, looking for a meat free option, to take to my son and daughter-in-law’s for dinner. I found this super easy to prep, cart to their house and cook there. We all loved it! Again, very good! I had the cilantro and chopped peanuts, and it was a very pretty presentation! Thank you!
Amazing! An oldie but a goodie 🙂 Glad everyone loved it!