General Tsos Chickpea Stir Fry Recipes

GENERAL TSO'S CHICKPEA STIR FRY

Steps:

• Drain and rinse the chickpeas until there are no bubbles. Set aside.
• 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. Set aside.
• Chop the onion, peppers, and mince the garlic and ginger.
• Add to a pan with 1 tbsp oil and saute for about 5 minutes or until the onion is translucent.
• Add in the sauce and stir together.
• Give the arrowroot mixture a quick stir and add that in and stir. When it starts bubbling, quickly add the chickpeas and stir to coat them in the sauce.
• Let the stir fry simmer for about 10 minutes to thicken. If it doesn't thicken, add additional arrowroot as needed.
• Serve warm over rice or noodles with steamed broccoli.

GENERAL TSO'S TOFU STIR-FRY

Steps:

• Cut the tofu into 2-centimetre (3/4-inch) cubes and dry well on paper towels. Put half the cornstarch into a food bag, add the tofu cubes and toss to coat, then add the remaining cornstarch and toss again. Set aside for 5 minutes to become slightly tacky.
• Mix the rice vinegar, soy sauce, hoisin sauce and brown sugar together in a bowl and set aside.
• Heat the sunflower oil in a wok or frying pan over a high heat and cook the tofu for 1 to 2 minutes on each side until golden brown. Remove from the pan and set aside to drain on paper towels. Drain any excess oil from the wok.
• Allow the wok to cool a little, then add the sesame oil, ginger, garlic and chile and gently fry for about 1 minute before adding the blended sauce ingredients with 150 milliliters (2/3 cup) water. Bubble until you have a thick, glossy sauce.
• Return the tofu to the pan and toss to coat all over. Serve with steamed basmati or brown rice and broccoli.

GENERAL TSO'S CHICKEN AND ROASTED VEGETABLE STIR-FRY

Steps:

• Preheat oven to 450°F. Line 2 cookie sheets with aluminum foil. Place both unopened sauce packets into a bowl containing hot water to thaw.
• Toss vegetables with vegetable oil, salt and pepper in a large bowl. Transfer to 1 cookie sheet. Bake for 5 minutes.
• Place chicken from both bags onto remaining prepared cookie sheet. Reduce oven temperature to 425°F and place chicken in oven with vegetables. Cook for an additional 20 minutes or until the internal temperature of the chicken reaches 165°F.
• Remove both trays from oven and toss chicken and vegetables with thawed General Tso's sauce. Serve with rice, if desired.