General Tso's Chickpeas

Ingredients

• 1 (15-oz.) can chickpeas, drained
• 1 tbsp. low-sodium soy sauce
• 1 tbsp. rice wine vinegar
• 1 tbsp. Sriracha
• 2 tbsp. cornstarch
• 1/4 c. peanut oil
• 2 cloves garlic, grated
• 1 tbsp. freshly grated ginger
• 2 tbsp. packed brown sugar
• 1 tbsp. hoisin sauce
• 3 tbsp. rice wine vinegar
• 1 tbsp. low-sodium soy sauce
• 1 tbsp. toasted sesame oil
• 1/3 c. low-sodium vegetable broth
• 2 cloves garlic, sliced
• 2 tsp. crushed red pepper flakes
• 1 head broccoli, cut into small florets
• Toasted sesame seeds, for serving
• Thinly sliced green onions, for serving

Method

1. In a medium bowl, toss together drained chickpeas with soy sauce, vinegar, Sriracha until well combined. Let sit for 10 minutes, then drain and reserve liquid. Add cornstarch to chickpeas and toss to coat evenly.10 min timer
2. Meanwhile, make sauce: In a small bowl, whisk together all sauce ingredients and reserved soy mixture until well combined. Set aside until ready to use.
3. In a large skillet over medium heat, heat ¼ cup oil. Add in dredged chickpeas and fry until golden and crispy, stirring occasionally to ensure even cooking, 8 to 10 minutes. Remove from heat and transfer chickpeas to a plate, reserving all the oil in the skillet.10 min timer
4. Return skillet to medium heat. Add sliced garlic, red pepper flakes, and broccoli. Cook, stirring occasionally, until broccoli is tender, about 7 minutes.7 min timer
5. Slowly add sauce to skillet and stir until slightly thickened, 1 to 2 minutes. Return chickpeas to skillet and stir until evenly coated in sauce. Remove from heat.2 min timer
6. Garnish with sesame and green onions and serve alongside rice, if desired.