Sauté de pois chiches et légumes asiatiques

In a frying pan, heat a little bit of olive oil on medium heat. Cook the red onion for 1 to 2 minutes.

Add the chickpeas and cook for 2 minutes, until golden. 

Pour the General Tao stir-fry sauce in the pan and bring to a boil. 

Add the Haiku Mixed Asian Vegetables and cashew nuts. Cook for another 2 to 3 minutes while stirring. 

Before serving, sprinkle with green onion.