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My Easy Dump & Bake General Tso Chicken started as an experiment one busy night when I was craving takeout but wanted something lighter. Now it's my go-to recipe when life gets hectic. The chicken comes out tender and juicy every time while the broccoli soaks up all those amazing sauce flavors. My family actually prefers this version to our local Chinese restaurant.
Good and Good for You
I love how this dish gives us all the comfort of takeout without the guilt. The sauce hits all those crave worthy sweet and tangy notes while keeping things light and healthy. My kids gobble up their broccoli without complaints and I can have dinner in the oven in minutes. Its perfect for those nights when cooking feels like too much work.
Your Shopping List
- Chicken Breasts: One and half pounds cut into nice bite sized pieces.
- Broccoli Florets: Four cups of fresh green goodness.
- Brown Sugar: Quarter cup gives that perfect sweetness.
- Rice Vinegar: Two tablespoons for tang.
- Tomato Paste: One tablespoon adds rich depth.
- Soy Sauce: Quarter cup brings that savory magic.
- Ground Ginger: One teaspoon warms everything up.
- Garlic: Two fresh cloves minced.
- Sriracha: One teaspoon or more if you like it spicy.
- Cornstarch: One tablespoon thickens our sauce.
- Optional: Red pepper flakes for extra kick.
Kitchen Time
- Get Ready
- Heat your oven to 425°F and grab your baking dish. Cut up your chicken and broccoli and pop them in.
- Mix Your Sauce
- Whisk all your sauce ingredients in a bowl until smooth. Add some red pepper if you want more heat then pour it all over your chicken and broccoli.
- Into the Oven
- Give everything a good toss to coat it well. Bake for 15 minutes give it a stir then another 15 minutes until your chicken is done.
- Almost Done
- Let it sit for five minutes before serving. This gives the sauce time to settle into something wonderful.
My Best Tips
Try to cut your chicken pieces the same size so they cook evenly. That halfway stir makes such a difference in how the sauce coats everything. Letting it rest at the end helps the sauce get nice and thick.
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Make It Your Own
Sometimes I toss in whatever veggies need using up. My spice loving husband adds extra sriracha to his portion. When my vegetarian friend visits I make it with tofu instead of chicken. Tamari works great if you need to keep it gluten free.
Keep It Fresh
Leftovers stay good in the fridge for three days. Just warm them gently and add a tiny splash of water if the sauce gets too thick. I dont freeze this one though the broccoli gets a bit sad when thawed.
Serving Ideas
We love this over fluffy rice or cauliflower rice when were watching carbs. A sprinkle of sesame seeds makes it look fancy. Sometimes I make a quick Asian slaw on the side for extra crunch.
What You Need
Your biggest baking dish works great for this. I use my favorite whisk for the sauce and always keep my meat thermometer handy to check the chicken. A good mixing bowl makes sauce prep so much easier.
Frequently Asked Questions
- → Why not cover the dish while resting?
- Leaving the dish uncovered helps maintain the thick sauce consistency. Covering would create steam and thin out the sauce.
- → How spicy is this dish?
- As written, it's mild and family-friendly. Add red pepper flakes or extra sriracha for more heat according to taste preferences.
- → Why stir halfway through cooking?
- Stirring ensures even cooking and prevents the sauce on the edges from becoming too thick or burning. It helps distribute the sauce evenly.
- → What's the best way to serve this?
- Serve over rice to soak up the flavorful sauce. The dish needs to rest uncovered for 5 minutes before serving to achieve the right sauce consistency.
- → Can I make this spicier?
- Yes, add 1/2 to 1 teaspoon red pepper flakes or increase the sriracha amount for more heat. Adjust according to your spice preference.