Healthy Korean Alternative to a Popular Take-Out Dish M A I N C O U R S E • L U N C H • D I N N E R • V E G E TA R I A N
I found this Korean dish online as a delicious and healthy alternative take-out. I enjoy it on Sundays with a bowl of rice, and recommend that you try it. Replacing the restaurant version with battered and fried beef or chicken with chickpeas, makes this a new go-to favorite. – Yeine Burak, Director, Mount Sinai Jackson Heights
Korean General Tso Chickpeas INGREDIENTS
PREPARATION
1 can chickpeas, drained
In a medium bowl, toss together drained chickpeas with soy sauce, vinegar, and sriracha until well combined. Let sit for 10 minutes, then drain. Save andset aside the liquid for the sauce. Add cornstarch to chickpeas and toss to coat evenly. Set chickpeas aside.
1 T soy sauce 2 T rice wine vinegar 1 T sriracha sauce
In a small bowl, whisk together ginger, brown sugar, Hoisin sauce, sesame oil, and chicken broth with the reserved soy mixture until well combined. Set aside until ready to use.
2 T corn starch 2 T fresh ginger, peeled and finely minced 2 T brown sugar
In a large skillet over medium heat, heat vegetable oil. Add floured chickpeas and fry until golden and crispy, stirring occasionally to ensure even cooking, 8 to 10 minutes. Remove from heat. Transfer chickpeas to a plate and set aside. Reserve all the oil in the skillet.
1 T hoisin sauce 1 T sesame oil 1 c chicken broth 2 T vegetable oil
Return skillet to medium heat. Add sliced garlic and broccoli. Cook, stirring occasionally, until broccoli is tender, about 7 minutes.
2 T garlic, minced 2 c broccoli
Slowly add sauce to skillet and stir until slightly thickened, 1 to 2 minutes. Return chickpeas to skillet and stir all ingredients together until evenly coated in sauce. Remove from heat.
Salt and pepper to taste
You may garnish with sesame seeds and green onions and serve alongside rice, if desired. 2 Servings 373 calories per serving
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