General Tso’s chickpeas

By cserumga

Ingredients

• For the fried chickpeas
• 1 (15-oz.) can chickpeas, drained
• 1 tbsp. Low-sodium soy sauce
• 1 tbsp. Rice wine vinegar
• 1 tbsp. sriracha
• 3 tbsp. Cornstarch
• ¼ c. neutral oil
• For the sauce
• 2 cloves garlic, grated
• 1 tbsp freshly grated ginger
• 2 tbsp. Packed brown sugar
• 1 tbsp. Hoisin sauce
• 3 tbsp. Rice wine vinegar
• 1 tbsp. Low-sodium soy sauce
• 1 tbsp. sesame oil
• 1/3 c. low-sodium chicken broth
• For the stir fry
• Neutral oil
• 2 cloves garlic, thinly sliced
• 2 tsp. crushed red pepper flakes
• 1 head broccoli, cut into small florets
• For serving:
• Sesame seeds
• Green onions, thinly sliced

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a medium bowl, toss together drained chickpeas with soy sauce, vinegar, Sriracha until well combined. Let sit for 10 minutes, then drain and reserve liquid. Add cornstarch to chickpeas and toss to coat evenly.

Step 2

Meanwhile, make sauce: In a small bowl, whisk together all sauce ingredients and reserved soy mixture until well combined. Set aside until ready to use.

Step 3

In a large skillet over medium heat, heat ¼ cup oil. Add in dredged chickpeas and fry until golden and crispy, stirring occasionally to ensure even cooking, 8 to 10 minutes. Remove from heat and transfer chickpeas to a plate, reserving all the oil in the skillet.

Step 4

Return skillet to medium heat. Add sliced garlic, red pepper flakes, and broccoli. Cook, stirring occasionally, until broccoli is tender, about 7 minutes.

Step 5

Slowly add sauce to skillet and stir until slightly thickened, 1 to 2 minutes. Return chickpeas to skillet and stir until evenly coated in sauce.

Step 6

Garnish with sesame and green onions and serve alongside rice, if desired.