General Tso Chickpeas
This General Tso Chickpeas recipe is a flavorful, vegetarian twist on the classic! Packed with vibrant veggies and a sweet-savory sauce that’s simply irresistible.
Equipment
- Large Skillet or Wok
- Measuring cups and spoons
- Cutting board and knife
- Spatula or wooden spoon
- Serving dishes
Ingredients
- 1 tablespoon cornstarch helps thicken the sauce
- 3/4 cup chicken stock or broth Swanson recommended
- 3 tablespoons soy sauce regular soy sauce
- 1.5 tablespoons hoisin sauce sweet and savory
- 1.5 tablespoons rice vinegar for acidity
- 2 teaspoons toasted sesame oil nutty flavor
- 2 teaspoons chili paste adjust to heat preference
- 1/4 cup light brown sugar adds sweetness
- 2 tablespoons olive oil for sautéing vegetables
- 1 cup thinly sliced red onion
- 3/4 cup thinly sliced carrots two large carrots, sliced on diagonal
- 1 cup snow peas for crunch and fresh taste
- 2 cups chopped broccoli florets nutrients and color
- 1 cup thinly sliced red bell pepper adds sweetness and color
- 1 tablespoon minced ginger warm and spicy note
- 1 tablespoon finely chopped garlic essential for flavor
- 2 15.5-ounce cans chickpeas drained and rinsed
- toasted sesame seeds or plain optional garnish
- thinly sliced green onions optional garnish
- cooked rice or cauliflower rice for serving
Instructions
- In a small bowl, whisk together the cornstarch, chicken stock, soy sauce, hoisin sauce, rice vinegar, 1 teaspoon of the toasted sesame oil, chili paste, and light brown sugar. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add sliced red onion and sauté about 2 minutes until starting to soften.
- Add sliced carrots and cook another 2 minutes.
- Stir in snow peas, broccoli, and red bell pepper. Sauté 3-4 minutes until vibrant and just tender but still crisp.
- Add minced ginger and chopped garlic to skillet. Stir constantly for about 30 seconds to release aromas without burning.
- Add drained and rinsed chickpeas and mix well to coat with vegetable mixture.
- Pour prepared sauce over chickpeas and vegetables. Stir and cook 3-5 minutes until sauce thickens and coats ingredients.
- Drizzle remaining 1 teaspoon toasted sesame oil over dish. Stir and remove from heat.
- Serve over cooked rice or cauliflower rice. Garnish with toasted sesame seeds and sliced green onions if desired. Enjoy!
Notes
- Drain and rinse chickpeas thoroughly to reduce sodium and improve flavor.
- Adjust chili paste amount for desired spice level or add sriracha for extra heat.
- Leftovers store well refrigerated up to 3 days and reheat in a skillet.
- Use tamari and gluten-free hoisin sauce to make this recipe gluten-free.
- Swap chickpeas for tofu or tempeh for a different protein option.