This Chili Garlic Vegetable Stir Fry with Chickpeas comes together in just 30 minutes and in one pan. It’s easy to make, big on flavor, and great when you have lots of vegetables in the refrigerator that need to be used up. Serve with rice or noodles and enjoy for lunches throughout the week or a delicious weeknight dinner.
If you’re looking for a dinner recipe that is made in one pan, only takes 30 minutes from start to finish, and is packed with flavor and vegetables, then this Chili Garlic Vegetable Stir Fry with Chickpeas is for you! I make this stir fry often when I have lots of veggies I need to use up or when I’m just craving a dinner full of vegetables.
The Chili Garlic sauce is what really takes this stir fry to the next level. It’s quick and easy to throw together and adds so much flavor to the veggies. This is definitely a recipe to add to your weekly meal plan.
Why You’ll Love This Chili Garlic Stir Fry Recipe
- 30-Minute Meal – This stir fry recipe comes together in just 30 minutes, so it’s great for a weeknight dinner that can be thrown together last-minute. It’s also great for an end-of-week dinner when you need to use up your refrigerated produce.
- One Pan Meal – This stir fry is cooked in one pan, which is always a dinner win!
- Great for Meal Prep – As much as I enjoy this stir-fry meal for dinner, it also works great as a meal-prep recipe to make on Sunday for weekday lunches.
Chili Garlic Vegetable Stir Fry Recipe Ingredients and Substitutions
- Vegetables – This recipe is great because you can use any stir-fry veggies you have on hand. I used a mixture of broccoli, onion, carrot, green beans, and green bell pepper. Check out my veggie stir fry post for more inspiration!
- Chickpeas – I used one can of chickpeas that I drained and rinsed. You can also use tofu or another protein of choice.
- Chili Garlic Sauce – The chili garlic sauce is made using water, soy sauce, pure maple syrup, oil, chili-garlic sauce, garlic, and ginger. I used the Lee Kum Lee brand of chili garlic sauce that I purchased at Walmart, and I really enjoyed it. It had great flavor, spice, and a nice salt level. You can also use something like sambal oelek.
- Rice – I like to serve this chili garlic stir fry over rice, but you can also serve it over your favorite grain or noodle.
How To Make Chili Garlic Veggie Stir Fry with Chickpeas
- Add all sauce ingredients to a medium-sized bowl and whisk until combined and cornstarch has dissolved. Set sauce aside.
- Heat a large pan over medium heat and drizzle in a couple of teaspoons of olive oil. Add all of your chopped veggies, along with a pinch of salt and pepper. Mix everything together and let the veggies cook until they start to soften and brown, about 5 minutes. I like to keep my heat up slightly higher than I normally would, so they get some nice brown color quickly.
- Add the chickpeas and give it a quick mix. Next, pour the sauce into the pan and mix everything together. Let sauce and veggies cook together until sauce has thickened and can coat the back of your spatula, about 5 minutes. The longer you cook it, the thicker the sauce will get, but it will also get more concentrated so there will be less if you cook it down for a while.
- I like to serve my chili garlic vegetables over rice and top them with fresh cilantro or green onion and toasted sesame seeds. Enjoy!
Stir Fry Recipe Frequently Asked Questions
- Is this recipe gluten-free? It will be if you use gluten-free soy sauce or tamari.
- Is this stir fry vegan? Yes, I sweeten the sauce with maple syrup and not honey.
- Can I use store-bought stir-fry sauce? Sure, if you have a favorite, you can definitely use that instead of making your own. I encourage you to try this chili-garlic sauce recipe, though!
- Can different vegetables be used? Yes! This recipe is great because you can use almost any vegetable you like.
- How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last 4-5 days. Reheat on the stovetop or microwave.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Asian Inspired Vegan Recipes?
Sesame Ginger Noodles with Vegetables
Noodles with Cabbage and Carrots
Sweet and Spicy Stir Fry Noodles
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Chili Garlic Vegetable Stir Fry with Chickpeas
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This Chili Garlic Vegetable Stir Fry with Chickpeas comes together in just 30 minutes and in one pan! It’s easy to make, but big on flavor and is great when you have lots of vegetables in the refrigerator that need to be used up. Serve with rice or noodles and enjoy for lunches throughout the week, or a delicious weeknight dinner.
Ingredients
- 2–3 teaspoons olive oil
- 2 cups small broccoli florets
- 1 cup diced carrot
- 1 cup chopped green beans
- 1 small green bell pepper, diced
- 1/2 cup thinly sliced yellow onion
- 1 (15 oz) can chickpeas, drained and rinsed
- Salt and black pepper
- Rice, quinoa or noodles to serve with
Chili Garlic Sauce
- 1/3 cup water
- 1/3 cup soy sauce, I like to use reduced sodium
- 1/4 cup pure maple syrup
- 1 tablespoon neutral flavored oil, or a mild olive oil (you could also use toasted sesame oil)
- 1 tablespoon garlic chili sauce, such as Lee Kum Lee brand (which I used and enjoyed) or something like sambal oelek
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 1/2 teaspoons cornstarch
Instructions
- Add all sauce ingredients to a medium sized bowl and whisk until combined and cornstarch has dissolved. Set sauce aside.
- Heat a large pan over medium heat and drizzle in a couple teaspoons olive oil. Add in all of your chopped veggies, along with a pinch of salt and pepper. Mix everything together and let veggies cook until starting to soften and brown, about 5 minutes. I like to keep my heat up a little higher than I normally would so they get some nice brown color quickly.
- Add the chickpeas in and give a quick mix. Next, pour the sauce into the pan and mix everything together. Let sauce and veggies cook together until sauce has thickened and can coat the back of your spatula, about 5 minutes. The longer you cook it, the thicker the sauce will get, but it will also get more concentrated so there will be less of it if you cook it down for a while.
- I like to serve my chili garlic vegetables over rice and I top with fresh cilantro or green onion and toasted sesame seeds. Enjoy!
Notes
You need a total of about 6 cups of veggies for this recipe. You can use whatever veggies you like, you do not have to use the ones I did.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Vegan
- Method: Stove Top
- Cuisine: Asian Inspired
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