General Tso's Chickpeas
You know the OG dish featuring chicken, but how about a veggie-forward one that features chickpeas? We've got you covered with this super savory stir-fry.
Yield
2
Time
50 minutes
Ingredients
1 (15-oz.) can chickpeas, drained
1 tbsp. reduced-sodium soy sauce
1 tbsp. rice wine vinegar
1 tbsp. Sriracha
2 tbsp. cornstarch
2 garlic cloves, finely grated
1/3 c. low-sodium vegetable broth
3 tbsp. rice wine vinegar
2 tbsp. packed light brown sugar
1 tbsp. finely grated peeled ginger
1 tbsp. hoisin sauce
1 tbsp. toasted sesame oil
1/4 c. peanut or neutral oil
1 long red chile, ribs and seeds removed, thinly sliced lengthwise (optional)
2 garlic cloves, thinly sliced
1 tsp. crushed red pepper flakes
Toasted sesame seeds, thinly sliced scallions, and cooked white rice, for serving
Instructions
Step 1
In a medium bowl, toss chickpeas, soy sauce, vinegar, and sriracha. Let sit 10 minutes, then drain and reserve liquid. Add cornstarch to chickpeas and toss to coat.
Step 2
Meanwhile, in a small bowl, whisk garlic, broth, vinegar, brown sugar, ginger, hoisin sauce, soy sauce, and sesame oil; set aside until ready to use.
Step 3
In a large skillet over medium heat, heat peanut oil. Fry chickpeas, stirring occasionally, until golden and crispy, 8 to 10 minutes. Transfer chickpeas to a plate; reserve oil in skillet.
Step 4
Return skillet to medium heat. Cook red chile (if using), garlic, and red pepper flakes, stirring occasionally, until chile is lightly toasted, about 1 minute.
Step 5
Slowly add sauce to skillet and stir until slightly thickened, 1 to 2 minutes. Return chickpeas to skillet and stir until coated in sauce. Remove from heat.
Step 6
Divide rice among bowls. Spoon chickpea mixture over. Top with sesame seeds and scallions.
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