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    Home » Mains » General Tso’s Chickpea Stir Fry

    General Tso’s Chickpea Stir Fry

    September 7, 2020 / by Claire Cary / 11 Comments

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    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.

    Chickpea stir fry with broccoli and rice in three bowls.

    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!

    Chickpea stir fry with a fork on the side.

    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!

    Showing the process of making the stir fry.

    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.

    Hands holding the chickpea stir fry in a small blue bowl.

    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!

    Vegan chickpea stir fry with steamed broccoli on the side.

    Try these chickpea recipes next!

    • Orange Chickpeas
    • Sticky Sesame Chickpeas
    • Peanut Chickpea Bowl
    • 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

    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.
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric

    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.

    Notes

    The peanut butter can easily be left out if you prefer or have allergies. 
    If you don’t like spice, feel free to leave out the hot sauce, or add extra if you love it!
    You can use chickpeas 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: 9g | Vitamin A: 1IU
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: chickpea stir fry, general tsos chickpeas, vegetable stir fry

    Reader Interactions

    Comments

    1. Colleen Logan

      September 28, 2019 at 8:55 am

      Have you tried to freeze this?

      Reply
      • Claire Cary

        September 28, 2019 at 9:03 am

        I have not, but I do think it would work! Let us know if you try it!

        Reply
    2. SHANIKA

      August 27, 2019 at 6:23 pm

      5 stars
      This Chickpea Stir Fry looks so delicious! I’m loving the General Tsos flavor! YUM!

      Reply
      • Claire Cary

        August 27, 2019 at 6:28 pm

        Thanks Shanika! It’s definitely one of my favorite recipes!

        Reply
    3. Jeannette

      August 27, 2019 at 5:41 pm

      5 stars
      I love a chickpea spin on anything! Thanks for sharing!

      Reply
      • Claire Cary

        August 27, 2019 at 6:12 pm

        You and me both!! I love chickpea anything

        Reply
    4. Jess

      August 27, 2019 at 5:22 pm

      5 stars
      Oh wow! What a delicious idea! Genius! I love the combination of flavors and textures!

      Reply
      • Claire Cary

        August 27, 2019 at 6:12 pm

        Thanks, Jess!

        Reply
    5. Jordin

      August 27, 2019 at 5:15 pm

      5 stars
      This is a great weeknight dinner idea! It looks so delicious and everyone would love it.

      Reply
      • Claire Cary

        August 27, 2019 at 6:11 pm

        Thanks Jordin! It’s one of my favorites!

        Reply

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