General Tso’s Chickpeas & Veggies

You'll never go back to takeout after trying this quick n' easy gluten-free and plant-based take on the classic

gluten free stir fry General Tso's Chickpeas #glutenfree #glutenfreerecipes
General Tso’s Chickpeas & Veggies

Fresh, Flavorful, Satisfying and a Fan Favorite!

General Tso’s Chickpeas and Veggies is one of our go-to dinners.

It is quick (ready in 30 minutes), easy, adaptable (switch up the veggies or even add chicken) and beyond delicious.

Waaaaayyy better than takeout!

Most people think of General Tso’s as a deep fried dish but if you add the General Tso’s sauce to stir fried veggies or chicken or chickpeas, you get the same delicious flavor only healthier.

And it is so quick and easy! And you can even make the sauce ahead and cut the veggies ahead so that all you have to do it a quick stir fry when ready to eat.

It’s no wonder we eat some version of this several times a month!

gluten free stir fry general tso's chickpeas and veggies #glutenfree #glutenfreerecipes

Let’s start with the sauce.

This General Tso’s sauce is adapted from Pinch of Yum and is delish! It’s a little sweet, a little spicy and so yummy.

It is made with 9 ingredients and comes together quickly, so I recommend gathering your ingredients before starting….

You’ll need sesame oil, garlic, ginger, vegetable broth, gluten-free tamari or soy sauce, rice wine vinegar, sugar, plain tomato paste and cornstarch.

General Tso's Sauce #glutenfree #glutenfreerecipes

I usually make this first and let it simmer and thicken (just 5 minutes) while I prep the veggies.  You could also make it ahead of time. It will thicken when it cools, but thin up again when heated up.

Now to the main dish!

This time we made it with broccoli, red pepper and chickpeas (+ chicken for the boys) and the only other thing you need is the General Tso’s sauce, scallions, garlic and some rice!

gluten free stir fry General Tso's Chickpeas #glutenfree #glutenfreerecipes
All you need… feel free to switch up the veggies! Or even add chicken!

Like all our recipes, this one is very customizable —

You can substitute chicken for chickpeas or as we do in our house – make chicken AND chickpeas!

You can also switch up the veggies depending on what you have in the house and your preferences.

And you can stir fry the veggies separate as in the main photo or mix it all together like this,

gluten free stir fry general tso's chickpeas and veggies #glutenfree #glutenfreerecipes

Any way, it is delicious!

Hope you love it as much as we do!

Scroll down for recipe and leave a comment if you try.



5.0 from 2 reviews
General Tso's Chickpeas & Veggies
Prep time
Cook time
Total time
A healthier and delicious take on the classic deep fried dish -- plus it's gluten-free and plant-based! Sautéed veggies, chickpeas or even chicken stir fried with a General Tso's sauce. A quick and easy weekday meal.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
General Tso's Sauce (adapted from Pinch of Yum)
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 knob of ginger, grated
  • ½ cup vegetable broth
  • ½ cup gluten-free tamari or soy sauce
  • ⅓ cup rice vinegar
  • ¼ cup sugar
  • 2 tablespoons gluten-free plain tomato paste
  • 2 tablespoons cornstarch, dissolved in 1-2 tablespoons of cold water (for a thinner sauce, use 1 tablespoon corn starch)
Stir fry Veggies
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 2 -3 tablespoon sesame oil
  • 1 head of broccoli, cut into bite sized florets
  • 2 small red bell peppers, cored and sliced
  • 2-3 cloves minced garlic
  • 1 bunch green onions, thinly sliced, white and green parts divided
  • Toasted sesame seeds, optional for serving
  • Optional: chicken breast, cut into 1-2 inch pieces
Prepared brown rice, white rice or quinoa for serving
General Tso's Sauce
  1. In a small saucepan, heat the sesame oil over medium low heat.
  2. Add the ginger and garlic and stir fry for a minute or two, until fragrant
  3. Add remaining ingredients and whisk to combine. Simmer for 10-15 minutes or until sauce is thickened. Set aside.
  4. Note: Sauce will thicken when it cools, then thin up again when heated.
Veggie Stir Fry
  1. In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add white parts of onions and some of the green parts, and saute a minute or two until just tender. Add garlic and saute about 30 seconds or until fragrant.
  2. Add peppers and saute 3-4 minutes until starting to get tender. Add broccoli, cook an additional 2-3 minutes. Cook longer for softer vegetables.
  3. Add a few spoonfuls of General Tso's sauce to the sauteed vegetables and stir to combine. Heat 2-3 minutes until warm if the sauce isn't already warm.
  4. Spoon vegetables into a bowl and set aside.
  5. Add chickpeas to the same saute pan and over medium heat, saute 2-3 minutes to warm. Spoon General Tso's Sauce onto the chickpeas, stir to combine, let simmer a few minutes and serve. The longer the chickpeas simmer with the sauce, the more they absorb the flavor.
  6. Serve chickpeas and veggies over rice. Garnish with sesame seeds and additional green parts of onion if desired.
OPTION: In place of chickpeas you could saute chicken but cook the chicken first, then add in the peppers and broccoli.
NOTE: to keep the veggies and chickpeas separate in this photo, I sautéed them each separately. First the peppers, then set aside; then the broccoli, then set aside; then the chickpeas. I added some of the sauce directly to the chickpeas and let them simmer. Then added the additional sauce on top of the veggies.


14 thoughts on “General Tso’s Chickpeas & Veggies

  1. This was excellent, thank you! I was out of tomato paste, so I used three tablespoons of plain tomato sauce, and used the two tablespoons of corn starch to accommodate the thinner texture of sauce vs. paste. Worked great!

  2. This was really excellent, thank you! I was out of tomato paste, so I used three tablespoons of plain tomato sauce, and used the two tablespoons of corn starch to accommodate the thinner texture of sauce vs. paste. Worked great!

  3. I’ve made this twice now, with tempeh as the protein. Super, super good. I’ll try with the chickpeas sometime 🙂

  4. I had this recipe saved for a month or so, had the ingredients and still didn’t make. Finally, tonight I made it and Omg this was great! My picky 9 year old wanted to know when and where I heard about this recipe lol. The only part I didn’t follow was adding 3 more tablespoons of sesame oil as it is an extremely strong taste and I also wanted to cut back on calories ( I used vegetable broth). My only regret was not doubling up the recipe. We will definitely eat this one again!

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