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 5-10 minutes or until sauce is thickened. Set aside.
• Note: Sauce will thicken when it cools, then thin up again when heated. Whisk or stir before spooning onto chickpeas and veggies.

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 cauliflower and saute 3-4 minutes until starting to get tender. Add bok choy and snow peas and saute an additional 2-3 minutes until bright green and tender-crisp. 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 vegetables.

NOTE: to keep the veggies and chickpeas separate in this photo, I sautéed them each separately. First the cauliflower then set aside; then the bok choy, then set aside; then snow peas, and lastly, 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.