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

General Tso’s Chickpeas & Veggies

Fresh, Flavorful and Satisfying!

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!

This General Tso’s sauce is adapted from Pinch of Yum and is a huge hit in our house! It’s a little sweet, a little spicy and so delicious.

We made the sauce separately and while it thickened, prepped and sautéed some peppers, broccoli and chickpeas, then added the sauce.  That’s it!

All you need… feel free to switch up the veggies! Or even add chicken!

The sauce is super easy.  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.

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.  Any way, it is delicious!

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

Recipe

General Tso’s Sauce recipe adapted from Pinch of Yum

5.0 from 1 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.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
Ingredients
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)
Stirfry 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
Instructions
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. Then add in chickpeas and saute 1-2 minutes until warm. Cook longer for softer vegetables.
  3. Add the General Tso's sauce to the sauteed vegetables and stir to combine. Heat 2-3 minutes until warm. The longer the sauce simmers with the vegetables and chickpeas, the more they will absorb the flavor of the sauce.
  4. Serve 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.

 

7 thoughts on “General Tso’s Chickpeas & Veggies

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

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