Dinner just got a whole lot better. This general Tso’s chickpea stir fry is a vegetarian take on your favorite Chinese take out dish! It’s naturally gluten free, ready in just 30 minutes and a total family favorite.
You probably already know this if you’re a loyal reader of my blog (hi, ily) but I love chickpeas. There’s not much you can’t do with chickpeas.
Pasta, stir fries, salads, pancakes with chickpea flour, cookie dough and more. These sticky sesame chickpeas are one of my (and your) favorites, and I know you’re going to love this recipe too!
This General Tso’s chickpea stir fry is really easy to make (one pan!), full of flavor, veggies, protein and basically everything else you could want in a plant-based dinner. Serve it over rice with some steamed broccoli on the side or enjoy it as is!
How to make this recipe
Drain and rinse the chickpeas until there are no bubbles. Set aside.
Meanwhile, prep the stir fry and sauce. Whisk the arrowroot and water together in a small bowl and set aside.
Whisk all remaining ingredients for the sauce together in a bowl. Set aside. Chop the onion, peppers, and mince the garlic and ginger.
Add to a pan with 1 tbsp oil and saute for about 5 minutes or until the onion is translucent. Add in the sauce and stir together.
Give the arrowroot mixture a quick stir and add that in and stir. When it starts bubbling, quickly add the chickpeas and stir to coat them in the sauce.
Let the stir fry simmer for about 10 minutes to thicken. If it doesn’t thicken, add additional arrowroot as needed. Serve warm over rice or noodles!
Serving Suggestions
I like to pair this stir fry with steamed broccoli and rice, but you can also have it with quinoa, sauteed bok choy, or even as is! There’s plenty of veggies in here so don’t feel like you need to add more!
I suggest topping it all off with sesame seeds and chopped scallions (green onion) or chives for extra flavor. I also love some red pepper flakes for a little spice.
FAQ’s
Does it keep? Once prepared, this chickpea stir fry will store in the fridge for about 5 days. Store it in an air tight container to keep it nice and fresh!
Can I use other vegetables? Yes! The veggies in this stir fry are just a base to start with. You can also add baby corn, snap peas or snow peas, kale, carrots or anything else you need to use up.
Do I have to use peanut butter? If you have a peanut allergy, you can sub the peanut butter for any other nut butter (almond or sunflower will probably work best) or just leave it out entirely.
What is tamari? Tamari is just gluten free soy sauce which I use in all of my recipes, but regular old soy sauce works too! It tastes exactly the same as soy sauce, just without the wheat. I always recommend a low sodium version so the dish doesn’t get too salty. I don’t, however, recommend coconut aminos.
What can I use in place of arrowroot? The arrowroot powder can be subbed for cornstarch or even tapioca starch. I imagine any plain flour like brown rice flour or all purpose flour (if you are not GF) would also work. I haven’t tried this myself, so I can’t guarantee the result, but you just need something to help thicken it up!
Try these chickpea recipes next!
Finally, if you make this chickpea stir fry, don’t forget to tag me on instagram. Leave a comment below and let me know how it turns out!
General Tso’s Chickpea Stir Fry
by: claire cary
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 sub 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 I used toasted sesame oil 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
- Drain and rinse the chickpeas until there are no bubbles. Set aside.
- Meanwhile, prep the stir fry and sauce. Whisk the arrowroot and water together in a small bowl and set aside.
- Whisk all remaining ingredients for the sauce together in a bowl. Set aside.
- Chop the onion, peppers, and mince the garlic and ginger.
- Add to a pan with 1 tbsp oil and saute for about 5 minutes or until the onion is translucent.
- Add in the sauce and stir together.
- Give the arrowroot mixture a quick stir and add that in and stir. When it starts bubbling, quickly add the chickpeas and stir to coat them in the sauce.
- Let the stir fry simmer for about 10 minutes to thicken. If it doesn't thicken, add additional arrowroot as needed.
- Serve warm over rice or noodles with steamed broccoli.
Danielle says
Delish and totally hit the spot for Chinese food!!!
Barb Hall says
This is a wonderful recipe. I have made it several times. I make a batch and eat for lunch all week. I make it exactly as written with the exception of the sugar, which I omit. Just personal preference. So yummy!
Colleen Logan says
Have you tried to freeze this?
Claire Cary says
I have not, but I do think it would work! Let us know if you try it!
SHANIKA says
This Chickpea Stir Fry looks so delicious! I’m loving the General Tsos flavor! YUM!
Claire Cary says
Thanks Shanika! It’s definitely one of my favorite recipes!
Jeannette says
I love a chickpea spin on anything! Thanks for sharing!
Claire Cary says
You and me both!! I love chickpea anything
Jess says
Oh wow! What a delicious idea! Genius! I love the combination of flavors and textures!
Claire Cary says
Thanks, Jess!
Jordin says
This is a great weeknight dinner idea! It looks so delicious and everyone would love it.
Claire Cary says
Thanks Jordin! It’s one of my favorites!