Chickpeas in general sauce

General Tso’s chicken is usually a terrific idea until it isn’t. LEAVE A REVIEWADD TO FAVORITESJUMP TO RECIPE Try these General Tso’s Chickpeas for a healthier, vegetarian (and vegan), more palatable option.

General Tso’s chicken may be large in sorrow even if it is little on the fork (or between the chopsticks if you are elegant and coordinated).

It is well-known for being one of the least healthful items on a Chinese restaurant menu since it is breaded, deep-fried, and covered in a gooey, syrupy sauce (unlike our lightened-up version of General Tso Chicken). In addition to that, it tastes great.

I took the decision to try to recreate the same irresistible flavor of traditional General Tso’s in a way that was both feasible for a weekday supper and somewhat healthful (like with this Homemade Fried Rice and Egg Roll in a Bowl).

This vegetarian chickpea version of General Tso’s chicken has all the BEST tastes of the original but is cooked with soft red peppers and broccoli and served in a sweet, sticky sauce that isn’t loaded with brown sugar.
A simple vegetarian and vegan adaptation of everyone’s fave Chinese takeout meal is healthy General Tso’s Chickpeas. No gluten!

Ingredients

Regarding the vegetables and chickpeas:

chickpeas in one can (15 ounces)
1 tablespoon neutral cooking oil suitable for high heat, such as canola or grapeseed oil
florets from 1 huge crown broccoli
2 cored and sliced tiny red bell peppers
3 minced garlic cloves
2 green onions, separated into white and green portions, thinly sliced
For serving, toasted sesame seeds are optional.
Served with brown rice, quinoa, sorghum, or any whole grain that has been prepared

General Tso’s Sauce:
1.5 cups of water

A half-cup of low-sodium soy sauce (or tamari for gluten free)
One-fourth cup hoisin sauce
apricot jam, 3 tablespoons
Rice vinegar, two teaspoons
cornstarch, two teaspoons
one tablespoon freshly grated ginger
1 to 2 teaspoons of the sauce

Instructions

Prepare as necessary if you plan to serve the stir fry with rice, quinoa, or another grain. The chickpeas should be drained and rinsed before spreading them out on a paper or dishtowel to air dry. Place aside.
Stir together the water, soy sauce, hoisin, jam, rice vinegar, ginger, cornstarch, and 1 tablespoon of the chili garlic sauce in a medium bowl. If you want it hotter, taste it and add extra garlic chili sauce.

In a large nonstick skillet or wok, heat oil over medium-high heat. Bell peppers and broccoli should be added. Stir in the chickpeas, white sections of the green onions, and garlic after 2 minutes of sautéing.
Add the sauce after cooking the veggies for 3 more minutes, or until they are crisp-tender.
Bring to a boil and continue cooking for an additional 2 minutes or until the sauce thickens.

Add some sesame seeds and the green part of the green onions. Serve heated with cooked quinoa or rice.
Notes
TO STORE: Extra Chickpeas from General Tso’s can be kept in the refrigerator for up to 5 days in a closed container.

You may freeze food for up to three months by placing it in an airtight container. In the morning, thaw in the refrigerator.
REHEAT: Heat in a skillet or the microwave until well warmed. Serve with freshly prepared quinoa or steamed rice.