General Tso's Chickpeas and Broccoli

Sometimes I really miss take out Chinese food. I have always loved General Tso's Chicken, so I was super excited to find a General Tso's Chickpeas recipe. I adapted it to make me happy and put a bunch more veggies in it. If you want yours to be simpler just do chickpeas and add one or two of your favorite veggies. My favorite part of this recipe is that it is fantastically fast, almost instant gratification.  LOVE IT!

General Tso's Chickpeas and Broccoli

Marinade:
1 tbsp Braggs liquid aminos
1 tbsp lime juice
1 tbsp corn starch
1/4 tsp Chinese five spice

2- 14 oz cans of chick peas drained
1 tbsp coconut oil
1/2 onion sliced thin
2 garlic cloves minced
1 tsp ginger minced
1 chili pepper minced
3 scallions cut into 1-inch sections (whites and greens separated)
1- 16 oz bag of frozen broccoli
2 carrots sliced
2 stalks of celery sliced
1 tbsp of sesame seeds

Sauce:
1/4 cup water
2 tbsp sugar
2 tbsp braggs liquid aminos
1 tbsp sesame oil

1. In a medium size bowl mix together the Marinade and add the chickpeas. Let them sit for at least 10 minutes.

2. Preheat a large skillet over medium heat. Melt the coconut oil. Add the onion, garlic, ginger, scallion whites and chili. Saute for 3 minutes, then add the broccoli carrots and celery, then continue to cook for about 3 more minutes. Combine all the sauce ingredients in a small bowl and whisk until the sugar is dissolved.

3. Add the chickpeas and stir well. Continue to stir until all the vegetables are coated in the marinade. Add the sauce to the pot and continue to stir until the sauce bubbles. Continue to toss the veggies in the sauce until they are well coated and the sauce is thick. Toss in the scallion greens and sprinkle with sesame seeds.

4. Serve with rice.