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Homemade General Tso Chickpeas photo

General Tso Chickpeas

This General Tso Chickpeas dish is a delightful plant-based twist on a classic favorite!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 3/4 cup Chicken Stock or Broth recommend Swanson for flavor
  • 3 tablespoons Soy Sauce regular (not lite)
  • 1-1/2 tablespoons Hoisin Sauce
  • 1-1/2 tablespoons Rice Vinegar
  • 2 teaspoons Toasted Sesame Oil plus more for drizzling
  • 2 teaspoons Chili Paste adjust to your preference
  • 1/4 cup Light Brown Sugar very lightly packed
  • 1 tablespoon Cornstarch for thickening
For the Vegetables:
  • 1 cup Red Onion thinly sliced
  • 3/4 cup Carrots sliced diagonally (about 2 large)
  • 1 cup Snow Peas
  • 2 cups Broccoli Florets chopped
  • 1 cup Red Bell Pepper thinly sliced
  • 1 tablespoon Ginger minced
  • 1 tablespoon Garlic finely chopped
  • 2 cans Chickpeas 15.5-ounce, drained and rinsed
  • Toasted Sesame Seeds optional, for garnish
  • Green Onions thinly sliced, optional for freshness
  • Cooked Rice or Cauliflower Rice for serving, optional

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife
  • Serving bowls

Method
 

Cooking Instructions
  1. In a bowl, whisk together the chicken stock, soy sauce, hoisin sauce, rice vinegar, 2 teaspoons of sesame oil, chili paste, light brown sugar, and cornstarch. Set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the sliced red onion and sauté for about 2 minutes until it starts to soften.
  3. Next, add the sliced carrots and chopped broccoli florets to the skillet. Stir-fry for an additional 3-4 minutes, or until the broccoli is bright green and tender.
  4. Add the snow peas, red bell pepper, minced ginger, and chopped garlic to the skillet. Stir everything together and cook for 2-3 minutes, allowing the garlic to become fragrant.
  5. Once the vegetables are tender, add the drained and rinsed chickpeas to the skillet. Gently stir to combine with the veggies.
  6. Pour the prepared sauce over the chickpeas and vegetables. Bring to a gentle simmer, stirring constantly until the sauce thickens, about 2-3 minutes.
  7. Drizzle the remaining teaspoon of toasted sesame oil over the dish for added flavor. Stir well to combine.
  8. Serve your General Tso Chickpeas over cooked rice or cauliflower rice. Garnish with toasted sesame seeds and thinly sliced green onions, if desired. Enjoy your delicious, colorful meal!

Notes

  • Feel free to customize the vegetables based on your preferences or what's in season.
  • This dish can be made gluten-free by using gluten-free soy sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.