1-First, in a medium bowl, combine 2/3 cup lite soy sauce or tamari sauce, 1/2 cup vegetable broth, 1/3 cup rice vinegar, 1 teaspoon sesame oil, 1 tablespoon brown sugar, 2 teaspoons garlic chile sauce, 1 teaspoon finely grated ginger, and 2 tablespoons corn starch. Whisk everything together and set it aside. This step builds the base that ties the whole dish together.

2-Next, heat 1 tablespoon olive oil in a large skillet or wok over high heat. Add the 12 oz package frozen broccoli cuts, 12 oz package frozen crinkle cut carrots, 8 oz fresh sliced mushrooms, 2 cups sugar snap peas, 1 small sliced red pepper (seeds removed), and 1 small sliced yellow pepper (seeds removed). Cook for about 5 minutes until the vegetables are tender but still crisp, stirring often to keep them even.

3-Then, stir in the 8 oz can sliced water chestnuts and 15 oz can chickpeas (rinsed and drained). Pour in the prepared sauce and keep cooking until it thickens and coats everything nicely. This usually takes just a couple of minutes, so stay close to the stove.

4-Finally, remove from heat and serve over cooked quinoa or brown rice while it’s warm. This not only adds extra protein but also makes the meal more filling. Rinse and drain the chickpeas thoroughly before adding them, as mentioned in the original steps, to get that perfect texture.