General Tao’s Chickpeas

General tao doesn't have to be all greasy and heavy for the stomach. 


The reinvented general tao, really delicious! 

Prep: 10 min

Cook: 10 min

Total time: 20 min

Servings: 4


Marinade for chickpeas

  • 1 tbsp soy sauce (or tamari)

  • 1 tbsp mirin (or dry sherry or rice vinegar)

  • 2 cups chickpeas (can or cooked)

General Tao's sauce

  • 6 tbsp vegetable broth

  • 1 1/2 tbsp tomato paste

  • 1/2 tbsp natural peanut butter

  • 1 tbsp soy sauce (or tamari)

  • 1 tbsp rice vinegar

  • 4 tsp sugar

  • 2 tsp sriracha or other chili sauce (optional)

  • 1 tsp toasted sesame oil

  • 1 tsp prepared mustard (grainier and nuttier mustards are better; if using the bright yellow mustard, reduce to 1/2 tsp)

  • 1 tsp cornstarch

  • 1/8 tsp pepper


  • 1 tbsp oil (I used canola oil)

  • 1 onion, thinly sliced

  • 1 broccoli, cut into florets

  • 1 red bell pepper, cut into thin strips

  • 1 tsp minced ginger

  • 2 cloves garlic minced

  • 3 shallots

  • Optional: sesame seeds and red onion, for serving


  1. For marinating the chickpeas: Combine the ingredients for the marinade, then add the chickpeas. Let sit for 10 minutes (while you prepare the sauce and veggies).

  2. For the sauce: Whisk together all of the sauce ingredients and set aside.

  3. For the stir-fry: Heat oil in a large skillet over high heat. When the oil is hot, add the onion, stirring continuously and cook for 2 minutes. Continuing to stir, add the broccoli (I cooked them a bit first in the microwave), bell pepper strips, ginger, and garlic until desired tenderness. Stir in the General Tao's sauce, the shallots and the drained chickpeas. Cook for 1-2 more minutes, continuing to stir frequently, until the mixture is hot. Add more soy sauce or chili sauce to taste.

  4. Serve over rice if desired; garnish as desired with sesame seeds and red onion.

Recipe inspired by Yup its vegan: