General Tso's Chickpeas

• servings: 2 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

1 (15-oz.) can chickpeas, drained

1 tbsp. reduced-sodium soy sauce

1 tbsp. rice wine vinegar

1 tbsp. Sriracha

2 tbsp. cornstarch

2 garlic cloves, finely grated

1/3 c. low-sodium vegetable broth

3 tbsp. rice wine vinegar

2 tbsp. packed light brown sugar

1 tbsp. finely grated peeled ginger

1 tbsp. hoisin sauce

1 tbsp. toasted sesame oil

1/4 c. peanut or neutral oil

1 long red chile, ribs and seeds removed, thinly sliced lengthwise (optional)

2 garlic cloves, thinly sliced

1 tsp. crushed red pepper flakes

Toasted sesame seeds, thinly sliced scallions, and cooked white rice, for serving

Directions

Chickpeas

In a medium bowl, toss chickpeas, soy sauce, vinegar, and sriracha. Let sit 10 minutes, then drain and reserve liquid. Add cornstarch to chickpeas and toss to coat.

Sauce

Meanwhile, in a small bowl, whisk garlic, broth, vinegar, brown sugar, ginger, hoisin sauce, soy sauce, and sesame oil; set aside until ready to use.

Stir-Fry

In a large skillet over medium heat, heat peanut oil. Fry chickpeas, stirring occasionally, until golden and crispy, 8 to 10 minutes. Transfer chickpeas to a plate; reserve oil in skillet.

Return skillet to medium heat. Cook red chile (if using), garlic, and red pepper flakes, stirring occasionally, until chile is lightly toasted, about 1 minute.

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

Divide rice among bowls. Spoon chickpea mixture over. Top with sesame seeds and scallions.

Nutrition

• Calories: 858
• Total Fat: 43 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1369 mg
• Total Carbohydrate: 85 g
• Dietary Fiber: 15 g
• Total Sugars: 26 g
• Protein: 20 g