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Chickpea and vegetable stir-fry with General Tao honey sauce

Chickpea and vegetable stir-fry with General Tao honey sauce

Savor the flavors of Asia with the classic General Tao revisited in the Bonduelle way. You will see chickpeas in a new light!

10 min
15 min
Prepared with:
Chick Peas No Salt Added


  • 1 tbsp (15 ml) canola oil
  • 2 cloves garlic, chopped
  • 1 tbsp (15 ml) fresh ginger, finely chopped
  • 4 c (1 l) mixed vegetables of your choice (peppers, onions, broccoli, carrots, etc.)
  • OR 1 bag of vegetables Arctic Gardens for Asian style stir-fry
  • 1/4 c (60 ml) soya sauce
  • 1/4 c (60 ml) rice vinegar
  • 1/4 c (60 ml) honey
  • 1 to 2 tsp (5 to 10 ml) sambal oelek
  • 10 ml (2 tsp) corn starch
  • 1 can 14 oz (398 ml) Del Monte┬áchick peas
  • 2 green onions, chopped


  1. In a wok or a large frying pan, heat oil over medium-high heat and sauté garlic and ginger for 2 minutes.
  2. Increase the heat to high, add vegetables and stir-fry for 5 minutes. Transfer to a large bowl.
  3. Return wok to medium-high heat and add soy sauce, vinegar, honey and sambal oelek. Bring to a boil.
  4. Mix the cornstarch in 30 ml (2 tbsp) of water and pour into the boiling liquid. Stir to thicken.
  5. Add the chickpeas to the sauce and simmer for 2 minutes.
  6. Return the stir-fried vegetables to the wok and stir to coat with sauce.
  7. Garnish green onions and serve with sticky rice.