Why yes, yes it is vegan! Idk about you but I love Chinese takeout – it’s my ultimate cheat meal and a weekend tradition for my boyfriend and I. My go-to order? Sesame chicken with fried rice and broccoli. Obviously this isn’t something I should order everyday or even every week so when I thought about how to fill my sesame chicken craving in a healthy way, it hit me – let’s make some vegan swaps!
For this recipe chickpeas replace the chicken and a homemade sauce means you know exactly what is giving the dish a takeaway flavor without the hidden calories. When I eat these I make wild rice (true wild rice, not a pilaf like what you can get via Uncle Ben’s), broccoli, and avocado if I’m feeling fancy. Check out the recipe below and let me know if you try it for yourself!
- 1 1/2 tbsp sesame oil
- 2 cans cooked chickpeas
- 2 tsp rice-vinegar
- 1/3 cup soy sauce
- 3 tbsp maple syrup
- 4 tbsp vegetable broth or water divided
- 3 cloves garlic
- 1/3 tsp ground ginger
- 1 tbsp avocado oil or olive oil
- 1 tbsp arrowroot powder
- Drain and rinse chickpeas and put aside. Then mince the garlic and then add into a pan using the olive or avocado oil.
- Sauté for a couple of minutes or till the garlic is extremely fragrant. Then in a small-bowl blend the arrowroot-powder and 2 tablespoons of the vegetable-broth and blend till no clumps stay. Put aside.
- To the sauté pan with garlic, add the soy sauce, toasted sesame-oil, maple-syrup, rice-vinegar, ginger and also the extra 2 tablespoon of vegetable-broth. Whisk together.
- Add in the arrowroot mixture and stir. When bubbles begin to form, add the chickpeas & stir until coated in sauce.
- Cook on low-heat till the sauce becomes thick and sticky about 5minutes. stirring occasionally.
- Remove from the heat and let sit to allow the chickpeas to absorb all the taste.