Kung Pao Chickpea & Brussels Sprouts Stir Fry

INGREDIENTS

For the stir fry:

2 tbsp

sesame oil

1 lb

brussels sprouts, halved

Freshly ground salt and pepper

red onion, chopped

red bell pepper, chopped

1 15 ounce can

chickpeas, rinsed and drained

For the kung pao sauce:

garlic cloves, minced

1 tsp

red pepper flakes

1 tsp

freshly grated ginger (or ½ teaspoon ground ginger)

1 tbsp

apple cider vinegar

2 tbsp

gluten free reduced sodium soy sauce

1 tsp

coconut sugar

1/2 tbsp

cornstarch (or arrowroot powder or tapioca starch)

1 tbsp

peanut butter, for flavor

To garnish:

Chopped peanuts

Red pepper flakes

Green onions

Cilantro