Clean recipe · delish.com
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.
Original recipe: delish.com
- Yield:
- 2 servings
- Prep:
- 20 min
- Cook:
- 0 sec
- Total:
- 50 min
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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
Chickpeas
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.Sauce
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.Stir-Fry
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.- 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.
- 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.
- Divide rice among bowls. Spoon chickpea mixture over. Top with sesame seeds and scallions.