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General Tso’s Chickpea Stir-fry

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This is feeding: 4 people

Ingredients

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 tbsp Tamari
  • 2 tbsp Rice Vinegar
  • 2 tsp Maple Syrup
  • 2 tbsp Coconut Sugar
  • 1-2 tbsp Hot Sauce
  • 2 tsp Toasted Sesame Oil
  • 1.5 tbsp Arrowroot Powder
  • 2 tbsp Water

Stir-fry

  • 1 tbsp Avocado Oil or toasted sesame oil
  • 1/2 large Red Onion
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 2 cloves Garlic minced
  • 2 tsp Fresh Ginger minced

Instructions

  • Drain and rinse the chickpeas until there are no bubbles. 
  • Add them to a bowl and toss with the marinade (1 tbsp tamari, 1 tbsp red wine vinegar, and 1 tsp sesame oil). 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. 
  • Chop the onion, peppers, and mince the garlic and ginger.
  • Add to a pan with 1 tbsp toasted sesame oil or avocado oil and saute for about 5-10 minutes or until the onion is translucent. 
  • Add the chickpeas and the sauce and stir together. 
  • Bring to a low boil and add the arrowroot mixture. 
  • Let the stir fry simmer for about 10 minutes to thicken. If it doesn’t thicken, add additional arrowroot as needed. 
  • Best served fresh and warm!

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. 

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