General Tso's Chickpeas
A healthy dinner that’s ready in 10 minutes, these General Tso's Chickpeas are even better than takeout! Made with simple ingredients and a homemade sauce, the flavors are exceptional without needing to break the bank.
- 1 cup brown rice cooked
- 1 cup broccoli cooked (roasted or steamed)
- 1 red bell pepper sliced, seeds removed
- 15 oz. chickpeas (1 can) 1drained and rinsed
- 1 tbsp olive oil divided
- 2 garlic cloves minced
- 1 tsp fresh ginger grated
- 1 green onion chopped
- 1 tsp sesame seeds
for the sauce:
- 1/4 cup maple syrup
- 3 tbsp soy sauce
- 1 tbsp sriracha
- 1 orange juiced
- 1 tbsp cornstarch
If you haven't already, cook the brown rice and the broccoli.
Next, heat 1 tsp oil in a large skillet, then add the bell pepper and sauté over medium heat for 3-5 minutes until soft; transfer to a bowl and set aside.
Add the remaining oil to the skillet, then add the chickpeas in a single layer and cook them undisturbed for 2 minutes.
While the chickpeas are cooking, make the sauce: whisk syrup, soy sauce, sriracha, orange juice, and cornstarch together in a bowl.
After the 2 minutes are up, add the garlic and ginger to the skillet and sauté for 1 minute until fragrant. Reduce heat to medium-low, then pour the sauce and stir until the sauce thickens and the chickpeas are coated; remove from the heat.
Last, assemble the bowls: Divide the rice and broccoli into two bowls, then add the bell pepper and marinated chickpeas. Sprinkle with green onion and sesame seeds and enjoy!
*Calories are per serving and are an estimation
*To make gluten free: use tamari or coconut aminos instead of soy sauce
*Can use white rice or cauliflower rice as a base instead if you prefer
Calories: 677kcal | Carbohydrates: 176g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Sodium: 1721mg | Potassium: 1456mg | Fiber: 24g | Sugar: 44g | Vitamin A: 2422IU | Vitamin C: 161mg | Calcium: 257mg | Iron: 10mg