General Tso's Chickpeas & Veggies
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 (for cauliflower, snow pea and bok choy option, see above - below the photo, for quantities)
- 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
- In a small saucepan, heat the sesame oil over medium low heat.
- Add the ginger and garlic and stir fry for a minute or two, until fragrant
- Add remaining ingredients and whisk to combine. Simmer for 10-15 minutes or until sauce is thickened. Set aside.
- Note: Sauce will thicken when it cools, then thin up again when heated.
Veggie Stir Fry
- 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.
- 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.
- 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.
- Spoon vegetables into a bowl and set aside.
- 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.
- 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.