Kung Pao Chickpeas and Brussels Sprouts

1 First make the kung pao sauce: Add garlic, red pepper flakes, ginger, apple cider vinegar, soy sauce, coconut sugar, cornstarch, and peanut butter to a medium bowl; whisk until the cornstarch is dissolved. Set aside for later.
2 Next preheat a large skillet or wok over medium-high heat and add in sesame oil. Once oil is hot, add in red onions and saute for 3 minutes. Then add in brussels sprouts, stir frequently and cook until they begin turning slightly golden brown, about 3-5 minutes. Add in red bell pepper and saute for about 3 minutes. Add salt and pepper to veggies, and then add chickpeas to pan.
3 Turn the heat to low, then pour the sauce into the pan. Stir frequently as the sauce will start to thicken up after a minute or two. Serve immediately over jasmine rice, quinoa, or brown rice. Garnish with chopped peanuts, green onion, cilantro, and a pinch of red pepper flakes, if desired. 
4 Enjoy!
5 (recipe adapted from the Ambitious Kitchen)