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5 from 4 votes

General Tso's Chickpeas & Greens

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Servings: 4 servings
Author: Healthy Gluten-free Family

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
  • 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 cauliflower cut into bite sized florets
  • 1-2 cups snow peas trimmed
  • 5- 6 baby bok choy ends trimmed, cut lengthwise
  • 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

    • 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.

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