Description
This General Tso’s Chickpea Stir Fry is a vibrant, vegetarian twist on the classic Chinese takeout dish. Naturally gluten-free and packed with bold flavors from a savory peanut and tamari-based sauce, this quick and easy stir fry is ready in just 25 minutes. Perfect for a wholesome weeknight dinner, it features tender chickpeas, colorful bell peppers, and aromatic garlic and ginger, delivering satisfying comfort food for the whole family.
Ingredients
Sauce
- ½ cup vegetable broth
- 2 tbsp tomato paste
- 1 tbsp creamy peanut butter
- 4 tbsp low sodium tamari or soy sauce
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp coconut sugar (can substitute for brown sugar)
- 1-2 tbsp hot sauce (depending on brand and preference)
- 3 tsp toasted sesame oil
- 1.5 tbsp arrowroot powder
- 2 tbsp water
Stir Fry
- 2 cans chickpeas
- 1 tbsp oil (toasted sesame oil recommended for more flavor)
- ½ large red onion
- 1 red bell pepper
- 1 green bell pepper
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
Instructions
- Prepare Chickpeas: Drain and rinse the chickpeas thoroughly until the water runs clear with no bubbles. Set them aside to ensure they are ready for cooking.
- Mix Arrowroot Slurry: In a small bowl, whisk together the arrowroot powder and water until fully combined. Set this mixture aside as it will be used to thicken the sauce later.
- Combine Sauce Ingredients: In a separate bowl, whisk together the vegetable broth, tomato paste, peanut butter, tamari or soy sauce, rice vinegar, maple syrup, coconut sugar, hot sauce, and toasted sesame oil until smooth. Set aside.
- Chop Vegetables: Chop the red onion, red bell pepper, and green bell pepper into bite-sized pieces. Mince the garlic and grate the fresh ginger, preparing all for cooking.
- Sauté Vegetables: Heat 1 tablespoon of toasted sesame oil in a pan over medium heat. Add the chopped onions, bell peppers, minced garlic, and grated ginger. Sauté for about 5 minutes or until the onions become translucent and the peppers soften slightly.
- Add Sauce to Pan: Pour the prepared sauce mixture into the pan with the sautéed vegetables. Stir well to combine all ingredients evenly.
- Thicken Sauce: Give the arrowroot slurry a quick stir, then add it to the pan. Stir continuously and wait until the sauce begins to bubble and thicken.
- Add Chickpeas: Quickly add the rinsed chickpeas to the pan and stir to coat them thoroughly with the thickened sauce.
- Simmer Stir Fry: Let the stir fry simmer for about 10 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld. Add more arrowroot slurry if the sauce does not thicken to your liking.
- Serve: Serve the General Tso’s Chickpea Stir Fry warm over steamed rice or noodles. For a complete meal, pair it with steamed broccoli or your favorite vegetable side.
Notes
- This dish is naturally gluten-free when made with tamari instead of soy sauce.
- Adjust the amount of hot sauce according to your preferred spice level.
- Arrowroot powder is used as a thickener; substitute with cornstarch if unavailable.
- For a nut-free version, omit the peanut butter or replace with a seed butter, adjusting flavor accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve immediately for best texture, as chickpeas can absorb sauce and soften over time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese-inspired
