Description
This easy Garlic Broccoli Stir Fry transforms simple ingredients into a weeknight wonder that’s ready in 20 minutes flat. Dinner salvation has arrived!
Ingredients
Scale
- 1 large head broccoli (about 1½ pounds), cut into florets
- 2 (15 oz) cans chickpeas, drained and rinsed
- 6–8 cloves garlic, minced (about 2–3 tablespoons)
- 2 tablespoons fresh ginger, grated
- 3 tablespoons vegetable or sesame oil
- ¼ cup low-sodium soy sauce (or tamari for gluten-free option)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 green onions, thinly sliced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper to taste
- Optional: 1 tablespoon toasted sesame seeds for garnish
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, and red pepper flakes. Set aside.
- Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 1-2 minutes until bright green. Drain and transfer to ice water to stop cooking. Drain thoroughly and pat dry.
- Heat a large wok or skillet over medium-high heat. Add oil and swirl to coat the surface. Add minced garlic and grated ginger, stirring constantly for 30-45 seconds until fragrant.
- Add drained chickpeas to the pan. Stir-fry for 3-4 minutes until slightly golden on the edges.
- Add the blanched broccoli and stir to combine with chickpeas and aromatics. Pour in the prepared sauce and toss everything together.
- Stir the cornstarch slurry and add to the pan while stirring constantly. Cook for 1-2 minutes until sauce thickens and becomes glossy.
- Remove from heat and stir in most of the sliced green onions. Transfer to a serving dish, garnish with remaining green onions and optional sesame seeds.
- Serve immediately over rice, cauliflower rice, or noodles of your choice.