General Tso’s Chickpea Stir Fry

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.

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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, and they give us aquafaba so we can make delicious egg-free desserts. These sticky sesame chickpeas are one of my 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 pot!), 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.

How to make this recipe

Drain and rinse the chickpeas until there are no bubbles. Add them to a bowl and toss with the marinade. Let marinate for 15 minutes. 

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, 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 of with sesame seeds and chopped scallions (green onion) for extra flavor.

A few notes

• 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!

• 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.

• To keep this dish gluten free, I used tamari, but regular old soy sauce works too! I don’t, however, recommend coconut aminos.

• 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.

Try these easy recipes next!

• Orange chickpea buddha bowl
• Sticky sesame chickpea recipe (gluten free)
• Sweet Potato chickpea buddha bowl

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

This chickpea stir fry is an easy gluten free dinner that is ready in about 30 minutes!

5 from 4 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Author: Claire Cary

Ingredients

 

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Marinade:

• 2 cans chickpeas
• 1 tbsp tamari
• 1 tbsp red wine vinegar
• 1 tsp toasted sesame oil

Sauce:

• 1/2 cup vegetable broth
• 2 tbsp tomato paste
• 1 tbsp creamy peanut butter
• 2-3 tbsp tamari or soy sauce (I used low sodium)
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 2 tbsp coconut sugar (can sub for brown sugar)
• 1-2 tbsp hot sauce (depending on brand and preference)
• 2 tsp toasted sesame oil
• 1.5 tbsp arrowroot powder + 2 tbsp water

Stir Fry:

• 1 tbsp avocado oil or toasted sesame oil for more flavor
• 1/2 large red onion
• 1 red bell pepper
• 1 green bell pepper
• 2 cloves garlic (minced)
• 2 tsp fresh ginger (minced)

US Customary – Metric

Instructions

• Drain and rinse the chickpeas until there are no bubbles. 
• Add them to a bowl and toss with the marinade. Let marinate for 15 minutes. 
• 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!

Notes

The arrowroot can be subbed for cornstarch. 

If you have a peanut allergy, you can sub the peanut butter for sunflower seed butter or any other nut butter.

Once prepared, this recipe will store in the fridge for about 5 days in an air tight container. 

If you don’t like spice, feel free to leave out the hot sauce, OR add extra if you love it!

I used tamari to keep this dish gluten free, but regular soy sauce will also work. 

You can use chickpea cooked from scratch in place of the canned chickpeas. Use 1.5 cups cooked chickpeas for every 1 can. 

Nutrition

Serving: 1bowl | Calories: 163kcal | Carbohydrates: 20g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Fiber: 2g | Sugar: 12g | Vitamin A: 1IU

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Keyword: chickpea stir fry, general tsos chickpeas, vegetable stir fry