If you love General Tso’s chicken, I highly recommend giving this vegan version using canned chickpeas a try. It’s got that tasty sauce you love, plus plant-based protein that I bet you’ve already got in your cabinet. Bonus: it comes together in just about 45 minutes, making it an easy weeknight dinner you can revisit again and again.
If you’ve made the OG recipe before, you’ll recognize the steps here: marinate your protein, dredge it in cornstarch, fry it, then stir-fry it with other veggies, and serve it alongside rice. To make full use of your time, begin marinating your chickpeas first and then move on to the rest of the stir-fry prep in that same 10-minute window. Multitasking has never looked better.
If you don’t have peanut oil on hand, you can use any neutral oil, like canola, corn, grapeseed, or safflower. If you’re not vegan, feel free to use some chicken broth for added savoriness. You can also add vegetables—just think of ones that will pair well with the crunchy fried chickpeas, which soften once tossed in the sauce, giving you that halfway heaven of textures: sticky, chewy, tender, creamy.
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