My sister-in-law called me last Thursday and asked—last minute, of course—if we could host her son’s 13th birthday dinner since her oven had completely died that morning. I didn’t even blink. “Of course!” I told her, already mentally scanning the fridge.
It had to be something that felt festive enough for a teen who’d rather be at a food truck but still manageable with a house full of people. I remembered a recipe I’d scribbled in the back of my planner months ago: a baked version of General Tso Chicken I’d meant to try and just never got around to.
I got to chopping chicken and broccoli as soon as I hung up. The sauce came together faster than I expected—tangy, sweet, just enough heat—and it smelled like takeout in the best way. As it baked, I tossed some jasmine rice on the stove and tried not to peek in the oven every five minutes.
By the time everyone arrived, the kitchen smelled like an actual restaurant. The birthday boy piled his plate twice, and I heard my brother-in-law say to his wife, “Can you make this next week?” She gave me a look like, “Great. Now I have to live up to this.”
Short Description
This baked version of General Tso Chicken delivers the signature sweet, tangy, and mildly spicy flavor without the fuss of deep-frying. Tossed with tender broccoli and served hot over rice, it’s an easy, oven-friendly twist on a classic takeout favorite.
Key Ingredients
- 3 pounds boneless, skinless chicken breasts
- 4 cups broccoli florets
- ½ cup brown sugar
- ½ cup rice vinegar
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- ½ teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 teaspoon sriracha
- ¼ cup cornstarch
- ½ to 1 teaspoon red pepper flakes (optional)
Tools Needed
- 9×13-inch baking dish
- Cutting board & knife
- Large mixing bowl
- Measuring cups and spoons
- Mixing spoon or spatula
- Oven mitts
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 425ºF. Lightly grease a 9×13-inch baking dish with oil or cooking spray to prevent sticking.
Step 2: Prep the Chicken and Broccoli
Cut the chicken breasts into bite-sized, 1-inch pieces. Add them to the baking dish along with the broccoli florets. Give it a light toss so they’re evenly spread.
Step 3: Make the Sauce
In a large bowl, mix together the brown sugar, rice vinegar, tomato paste, soy sauce, ground ginger, garlic, sriracha, and cornstarch. Stir until smooth and well combined. Add red pepper flakes if you like some extra kick.
Step 4: Coat Everything in Sauce
Pour the sauce evenly over the chicken and broccoli. Toss everything gently until coated in that shiny, flavorful glaze.
Step 5: Bake Until Juicy and Tender
Place the dish in the oven and bake for 15 minutes. Carefully stir everything so the sauce gets into every nook. Return to the oven and bake for another 15 minutes, or until the chicken reaches 165ºF internally and the sauce thickens slightly.
Step 6: Rest Before Serving
Remove the dish from the oven and let it rest uncovered for about 5 minutes. This helps the sauce set up and gives the flavors a moment to settle.
Why You’ll Love This Recipe
– No deep-frying needed—easier and lighter
– Sweet, tangy, and mildly spicy all in one bite
– Bakes in one pan—less cleanup
– Broccoli adds color, crunch, and nutrients
– Perfect for weeknights or casual entertaining
Mistakes to Avoid & Solutions
1. Overcooking the Chicken
Cut pieces evenly and bake just until 165ºF. Use a meat thermometer to be sure.
2. Skipping the Cornstarch
Cornstarch helps the sauce thicken. If you leave it out, the dish may turn out watery. No cornstarch? Arrowroot or all-purpose flour can work in a pinch.
3. Not Stirring Midway
Stir halfway through baking so the sauce doesn’t pool at the bottom and everything gets coated evenly.
4. Using Frozen Broccoli Without Thawing
Frozen broccoli can release excess water. Thaw and pat dry to avoid diluting the sauce.
5. Adding Too Much Sriracha
Start with 1 teaspoon, taste, then adjust next time. You can always add heat—but you can’t take it out.
Serving and Pairing Suggestions
Serve it over steamed jasmine or brown rice
Try it with quinoa or cauliflower rice for a lighter twist
Add extra stir-fried veggies like bell peppers or snap peas
Pair with a cold cucumber salad for balance
Serve family-style in a big bowl or portion it neatly for individual plates
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days
To reheat:
Microwave: Heat in 1-minute intervals, stirring in between until hot
Stovetop: Warm over low heat with a splash of water to loosen the sauce
Oven: Cover with foil and bake at 350ºF until warmed through
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great and stay juicy. Just trim the fat and follow the same steps.
2. Is this dish very spicy?
Not overly! It has a gentle kick. Adjust the sriracha and red pepper flakes to your liking.
3. Can I make this ahead of time?
You can prep the sauce and cut the chicken/broccoli in advance. Assemble and bake when ready.
4. How do I know the chicken is done?
Use a thermometer—165ºF is the safe temperature. It should also be firm and opaque inside.
5. Can I double the recipe for a crowd?
Absolutely! Use two baking dishes or a larger roasting pan. Rotate halfway through baking.
Tips & Tricks
For extra caramelization, broil the dish for the last 2–3 minutes
Sprinkle sesame seeds or sliced scallions on top before serving
Want more sauce? Double the sauce ingredients—just keep an eye on baking time
A silicone spatula helps scrape every bit of sauce into the dish
Lightly steam the broccoli before baking for a more tender bite
Recipe Variations
Sweet Orange Version
Swap rice vinegar with orange juice and add 1 teaspoon orange zest. It gives a fruity, citrusy twist that’s super refreshing.
Low-Sugar Option
Use ¼ cup brown sugar and add 1 tablespoon honey. Still sweet, just a touch lighter.
Vegetarian Version
Sub tofu or cauliflower for the chicken. Press tofu first and roast until golden before tossing in sauce.
Extra Veggie Add-In
Add bell peppers, snow peas, or mushrooms before baking. Just keep the overall quantity similar to maintain the right sauce-to-ingredient ratio.
Crispy Topping
Top with crushed peanuts or cashews before serving for a little crunch.
Final Thoughts
After everyone left, I stood in the kitchen barefoot, swirling sauce off the serving spoon and already thinking of the next time I’d make this. It wasn’t just about saving the day for a broken oven—it became the kind of dinner that accidentally turns into a new family favorite.
I’ve since jotted a note next to the recipe in my planner: “Make again—especially when you need a win.” It’s the kind of dish that proves you don’t need fancy techniques or a mile-long ingredient list to impress people—you just need food that tastes good and brings everyone to the table.
Baked General Tso Chicken
Ingredients
- 3 pounds boneless skinless chicken breasts
- 4 cups broccoli florets
- ½ cup brown sugar
- ½ cup rice vinegar
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- ½ teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 teaspoon sriracha
- ¼ cup cornstarch
- ½ to 1 teaspoon red pepper flakes optional
Instructions
- Preheat to 425ºF and lightly grease a 9x13-inch baking dish.
- Cut chicken into 1-inch pieces. Add to the dish with broccoli and toss to spread evenly.
- In a bowl, mix brown sugar, vinegar, tomato paste, soy sauce, ginger, garlic, sriracha, cornstarch, and optional red pepper flakes until smooth.
- Pour sauce over chicken and broccoli. Toss gently to coat everything well.
- Bake for 15 minutes. Stir, then bake 15 minutes more until chicken is cooked through (165ºF) and sauce thickens.
- Remove from oven and rest uncovered for 5 minutes before serving.
