Chicken and Chickpeas Stir Fry
This hearty stir fry combines tender pieces of chicken with creamy chickpeas, cooked quickly over high heat to develop a flavorful, slightly caramelized exterior. The dish boasts a satisfying mix of textures—juicy chicken, soft chickpeas, and crisped edges—finished with aromatic garlic and soy sauce for a savory punch. It’s a simple, comforting meal perfect for busy weeknights or casual dinners with friends.
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Calories: 350kcal
Servings: 4
Equipment
- Wok or large skillet
- Grater (for ginger)
- Tongs or Spatula
Ingredients
- Garlic minced – 2 cloves
- Fresh ginger grated – 1 teaspoon
- Chicken breasts boneless and skinless, cut into bite-sized pieces
- Cooked chickpeas drained if canned – 1 cup
- Vegetable oil – 1 tablespoon
- Soy sauce or coconut aminos – 2 tablespoons
- Red pepper flakes optional – 1 teaspoon
- Green onion or cilantro chopped (for garnish) – 1 stalk (optional)
- Lemon juice optional – 1 teaspoon
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat
- Add chicken and sauté for 6–7 minutes until golden brown and cooked through
- Add garlic and grated ginger to the skillet and cook for 30 seconds, stirring to avoid burning
- Stir in chickpeas and cook for 2–3 minutes until heated through
- Pour in soy sauce (or coconut aminos) and stir well to coat
- If using, add red pepper flakes for heat
- Remove from heat and squeeze fresh lemon juice over the stir fry for brightness
- Garnish with chopped green onions or cilantro
- Serve warm over rice, quinoa, or noodles
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 30g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Sugar: 4g | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg