Jaffa Orange, Chickpea and Broccoli Stir-Fry
For the sauce:
- 15g Jaffa orange, zested
- 80ml Jaffa orange juiced
- 55ml soy sauce
- 15g rice vinegar
- 1 large clove garlic, minced
- 10g grated fresh ginger
- 1g chilli flakes
- 15g maple syrup
- 10g cornflour
For the stir fry:
- 28g olive oil
- 1 medium red onion, sliced
- 1 large red pepper, sliced
- 250g broccoli florets
- 1 can chickpeas, drained and rinsed
- 100g raw cashews
- cooked brown rice or quinoa, for serving
- sesame seeds, for garnish
- For the sauce, in a small bowl, whisk together all the ingredients for the sauce. Set aside.
- For the stir fry, add the olive oil to a large non-stick wok and set over medium heat. When hot, add in the onion and cook for 2 to 3 minutes, until it starts to soften.
- Add in the pepper and broccoli and cook for 5 to 6 minutes, until the broccoli is tender but still a bit crisp.
- Add in the chickpeas and the sauce (give it a quick whisk first). Continue to cook for about 2 minutes, stirring frequently, until the sauce has thickened slightly. Remove from the heat and stir in the cashews.
- Serve the stir-fry over the rice or quinoa, topped with a sprinkle of sesame seeds for some extra crunch
- Enjoy!