Chickpea Stir-Fry with Rice and Orange
Golden-fried chickpeas tossed with stir-fried vegetables, orange juice sauce, and sesame. Red onion, garlic, bell peppers, green beans, and turnip combine with soy sauce, honey, and fresh ginger. Served over long-grain rice with orange zest, scallions, and toasted sesame seeds.
Ingredients
- 1 red onion, sliced
- 1 scallion, sliced
- 1 red bell pepper, sliced into strips
- 7 oz green beans, trimmed
- 1 tsp fresh ginger, grated
- 1 tbsp potato starch
- 2 tsp honey
- 1 yellow bell pepper, sliced into strips
- 1 orange, zested and juiced
- 1 turnip, sliced into strips
- 13 tbsp orange juice
- 2 tbsp soy sauce
- 1 ½ tbsp sesame oil
- 1 lime, cut into wedges
- 1 lb canned chickpeas, drained
- 1 cups long-grain rice
- 3 garlic clove, sliced
- 3 tbsp white sesame seeds, toastedblack sesame seeds1:1garnish
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Instructions
- 1
Heat 1.5 tablespoons sesame oil in a large pan. Drain canned chickpeas, add to pan, and fry until golden, about 5 minutes. Transfer to a bowl.
- 2
In a large bowl, whisk cold orange juice, soy sauce, honey, grated fresh ginger, and potato starch until smooth.
- 3
Cook rice according to package directions.
- 4
Add remaining 0.5 tablespoon sesame oil to the pan. Add sliced red onion and garlic, fry about 3 minutes.
- 5
Add sliced turnip and both bell peppers, fry 4 minutes.
- 6
Add green beans and fry 3 minutes.
- 7
Return chickpeas to pan and stir briefly.
- 8
Pour sauce over and stir until thickened.
- 9
Reduce heat and simmer about 4 minutes.
- 10
Stir in orange zest, sliced scallions, and toasted sesame seeds.
- 11
Serve stir-fry over rice. Garnish with lime wedges.
Tips
Drain chickpeas thoroughly before frying to achieve golden crust.
Whisk sauce ingredients before adding to ensure potato starch combines smoothly.
Cook rice separately; do not mix with vegetables until serving to prevent sogginess.
Good to Know
Refrigerate in airtight container up to 3 days. Rice and stir-fry may separate slightly; reheat gently with splash of orange juice if needed.
Prepare all vegetables and store in separate containers up to 1 day ahead. Make sauce up to 4 hours ahead; refrigerate. Cook rice day-of, within 2 hours of serving.
Spoon stir-fry over warm rice. Garnish with lime wedges and serve immediately.
Common Mistakes
Do not skip draining canned chickpeas to avoid watery texture and prevent proper browning.
Do not add sauce before all vegetables are in pan to avoid uneven thickening and undercooked vegetables.
Do not toast sesame seeds in advance to avoid loss of crunch and flavor by serving time.
Substitutions
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