Last weekend, we had an old friend of mine from the faculty days stop by for dinner. We hadn’t seen each other in years—she was the kind of friend I used to swap lunchbox leftovers with in the teacher’s lounge.
I knew she had a soft spot for bold, saucy dishes, but her doctor had recently told her to cut back on fried foods. So instead of ordering in from that familiar Chinese spot down the road, I pulled out an old handwritten recipe I’d been tinkering with—my take on General Tso Chicken, baked instead of fried, and loaded with broccoli.
I remember the smell drifting from the oven—a little sweet, a little sharp from the vinegar and garlic, with a faint spicy note that made its way down the hallway. The chicken browned up beautifully in the sauce, and the broccoli charred just enough on the edges to remind you it had a bit of backbone. We set the table, poured tea, and talked until the sun dipped behind the trees.
She took a second helping before I finished my first. We laughed, we remembered names of students from decades ago, and we agreed that sometimes the right meal can feel like a familiar song. The kind you hum without thinking. That dinner reminded me that sharing food—especially food with a little story behind it—is one of the gentlest ways to reconnect.
Short Description
This oven-baked General Tso Chicken offers a lighter twist on a takeout favorite. It’s tossed in a sweet, tangy sauce, paired with roasted broccoli, and perfect for an easy, satisfying dinner.
Key Ingredients
- 3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups broccoli florets
- 1/2 cup brown sugar
- 1/2 cup rice vinegar
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 teaspoon sriracha
- 1/4 cup cornstarch
- 1/2 to 1 teaspoon red pepper flakes (optional)
Tools Needed
- 9×13-inch baking dish
- Mixing bowls
- Measuring spoons and cups
- Whisk
- Silicone spatula or spoon
- Meat thermometer
Cooking Instructions
Step 1: Preheat and Prep
Preheat your oven to 425ºF. Lightly grease a 9×13-inch baking dish with cooking spray or a bit of oil.
Step 2: Assemble the Base
Cut the chicken into 1-inch chunks and add to the prepared dish along with the broccoli florets. Spread them out evenly.
Step 3: Mix the Sauce
In a mixing bowl, whisk together the brown sugar, rice vinegar, tomato paste, soy sauce, ground ginger, minced garlic, sriracha, cornstarch, and red pepper flakes (if using). Make sure the cornstarch dissolves completely into the mixture.
Step 4: Coat and Bake
Pour the sauce evenly over the chicken and broccoli. Use a spatula to toss everything until fully coated. Bake for 15 minutes.
Step 5: Stir and Finish Baking
Remove from the oven and stir everything well to redistribute the sauce. Return to the oven and bake for another 15 minutes, or until the chicken is fully cooked (internal temp reaches 165ºF) and broccoli is tender with slightly crisp edges.
Step 6: Let Rest and Serve
Let the dish sit uncovered for about 5 minutes to thicken the sauce slightly. Serve hot with a side of steamed rice or quinoa.
Why You’ll Love This Recipe
– Healthier than takeout—no frying, less oil
– Big flavor from a homemade sauce
– Balanced meal with protein and vegetables in one pan
– Kid-approved and crowd-pleasing
– Easy to prepare and perfect for busy weeknights
– Bakes in under 30 minutes
Mistakes to Avoid & Solutions
Overcrowding the pan: If your dish is too full, the chicken and broccoli may steam instead of roast. Use a larger dish or two smaller ones.
Not whisking the cornstarch properly: Lumps in the sauce happen when cornstarch isn’t fully dissolved. Whisk until smooth before pouring it in.
Skipping the mid-bake stir: The sauce needs a good stir halfway through to evenly coat everything and prevent sticking.
Using frozen broccoli without thawing: This can release extra moisture and make the dish watery. Use fresh broccoli or thaw and pat dry first.
Baking too long: Chicken dries out if overcooked. Use a thermometer and pull it at 165ºF.
Serving and Pairing Suggestions
Serve with jasmine or brown rice for a complete meal
Add a sprinkle of sesame seeds or sliced scallions on top
Pair with a cucumber salad or miso soup for a fresh contrast
Serve family-style for casual dinners or plate individually for guests
Add pineapple chunks or snow peas for variety
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days
Reheat in the oven at 350ºF for 10–12 minutes for best texture
Microwave in 30-second intervals if you’re in a hurry, but the chicken may be softer
Freeze in single portions for up to 2 months—thaw overnight in the fridge
Refresh the flavor with a splash of soy sauce or vinegar when reheating
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work beautifully and stay juicy. Just adjust the cooking time slightly if needed.
2. Can I make this dish gluten-free?
Absolutely. Use tamari or a gluten-free soy sauce alternative. Double-check that your vinegar and other ingredients are certified gluten-free.
3. Can I make it ahead of time?
You can mix the sauce a day in advance and store it in the fridge. Assemble and bake fresh for best results.
4. What can I use instead of sriracha?
Try chili garlic sauce or a pinch of cayenne. Or skip it for a milder version.
5. How do I make it saucier?
Double the sauce ingredients if you like your dish extra saucy. You may need to bake it 3–5 minutes longer to thicken.
Tips & Tricks
Dice the chicken evenly so it cooks uniformly
Line your dish with parchment paper for easier cleanup
Let the dish rest before serving—the sauce thickens as it cools slightly
For a deeper flavor, marinate the chicken in the sauce for 30 minutes before baking
A drizzle of honey or hoisin can add another layer of flavor
Recipe Variations
Sweet & Tangy Orange Version
Swap rice vinegar for orange juice, and add 1 teaspoon of orange zest to the sauce. This gives it a brighter, fruitier flavor profile.
Veggie-Forward Version
Add sliced red bell peppers, snap peas, or carrots. Toss them in at the same time as the broccoli, and bake as usual.
Extra-Spicy Version
Increase sriracha to 2 teaspoons and add 1 tablespoon of chili oil to the sauce. Sprinkle with additional red pepper flakes before serving.
Low-Sugar Version
Cut brown sugar to 1/4 cup and replace with 1 tablespoon honey or a sugar-free substitute. The sauce will still caramelize nicely in the oven.
Final Thoughts
As I cleared the plates that night, I looked over and saw her scribbling down the recipe on the back of an envelope. That image stuck with me—just two retired teachers trading notes, but this time about chicken instead of lesson plans. The beauty of this dish lies not only in how it tastes but in the ease of gathering around it.
It felt warm, honest, and just the right kind of simple for a good evening. I tucked a copy of the recipe into her purse before she left, and promised to send her the version with pineapple we talked about. Funny how food keeps friendships simmering, even after years apart.
Baked General Tso Chicken
Print ThisIngredients
- 3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups broccoli florets
- 1/2 cup brown sugar
- 1/2 cup rice vinegar
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 teaspoon sriracha
- 1/4 cup cornstarch
- 1/2 to 1 teaspoon red pepper flakes (optional)
Instructions
Step 1: Preheat and Prep
Preheat oven to 425ºF and lightly grease a 9×13-inch baking dish.
Step 2: Assemble the Base
Cut chicken into 1-inch pieces. Add chicken and broccoli to the dish, spreading evenly.
Step 3: Mix the Sauce
Whisk brown sugar, vinegar, tomato paste, soy sauce, ginger, garlic, sriracha, cornstarch, and red pepper flakes until smooth.
Step 4: Coat and Bake
Pour sauce over chicken and broccoli. Toss to coat. Bake for 15 minutes.
Step 5: Stir and Finish Baking
Stir well, then bake another 15 minutes until chicken reaches 165ºF and broccoli is tender.
Step 6: Let Rest and Serve
Let sit 5 minutes to thicken. Serve warm with rice or quinoa.
