This classic Chinese-American dish brings together bold flavors in a spicy-sweet sauce. Ginger, garlic, and red chili will help fire up your dinner table!
This classic Chinese-American dish brings together bold flavors in a spicy-sweet sauce. Ginger, garlic, and red chili will help fire up your dinner table!
Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
For marinating the chickpeas:
2tbspsoy sauce
2tbspmirin(or dry sherry)
15oz(2) cans chickpeas,drained and rinsed
For the General Tso's Sauce:
6tbspvegetable broth or water
1 ½tbsptomato paste
4tspcoconut sugar (or brown sugar)
1tbspsoy sauce
1tbsprice vinegar
2tspSriracha
1 ½tsppeanut butter
1tspcornstarch
1tsptoasted sesame oil
½tspyellow mustard
⅛ground black pepper
For the General Tso's chickpeas stir-fry:
1tbsp coconut oil (optional)
1white onionthinly sliced
2 heads broccolicut into florets
1bell pepperseeded and sliced into thin strips
1tsp fresh gingerminced
2garlic clovesminced
green onions, sesame seeds, and fresh red onion (for garnish, optional)
1
In a medium bowl, whisk together the soy sauce and mirin. Add the chickpeas and stir to coat. Set aside to let the chickpeas marinate for 10 minutes.
2
While the chickpeas marinate, prepare the General Tso's Sauce. In a small bowl, whisk together all of the ingredients. Set aside.
3
In a large sauté pan, heat the coconut oil over high heat.
4
Add the onions and sauté until softened, about 2-3 minutes.
5
Add the broccoli, bell peppers, ginger, and garlic and continue to cook until aromatic, about 2-3 minutes.
6
Drain the chickpeas and combine them with the General Tso’s sauce.
7
Pour the chickpeas and sauce into the pan, stirring to coat the vegetables. Continue to cook until hot and the sauce has thickened, about 3-5 minutes.
8
Taste to adjust seasoning. Serve immediately.
Chef's Notes
Oil-Free Tip: Make this dish oil-free by substituting water for coconut oil. Substitute 1 teaspoon roasted tahini for sesame oil.
Gluten-Free: Substitute tamari for soy sauce.
Soy-Free: Substitute coconut aminos for soy sauce.
Salt-Free: Soy sauce is relatively high in sodium. For a salt-free option, omit the soy sauce or substitute with a salt-free vegetable stock.
Nut-Free: Substitute 1½ teaspoons roasted tahini for the peanut butter.
No Mirin or Sherry?: Substitute with rice vinegar or red wine vinegar.
Cooked Beans: If you prefer to cook your own beans, use 1¾ cups cooked beans for every 15-ounce can of beans.
Frozen Veggies: Substitute the onions, peppers, and broccoli for one bag of an “Asian blend” or “stir-fry blend” frozen vegetables, thawed.
AuthorMaximo Menchaca