All the flavor of your favorite takeout—baked, not fried—for a lighter, healthier dinner that’s ready in just 35 minutes.
This healthier version of General Tso’s Chicken has completely changed the way we do takeout at home. With crispy oven-baked chicken, a tangy-sweet homemade sauce, and plenty of fresh broccoli, it’s a balanced one-pan meal that satisfies every craving. What makes it really special is how easy it is: toss everything in a dish, bake, and dinner’s done faster than delivery.
This “dump-and-bake” style recipe started as an experiment on a busy night and has since become a go-to dinner in our home. The chicken stays juicy, the broccoli soaks up all that saucy goodness, and the sweet-spicy flavor wins over even the pickiest eaters.
Why You’ll Love This Recipe
- Crispy, juicy chicken without frying
- Sweet, spicy, tangy sauce made from scratch
- One baking dish = minimal cleanup
- A full dinner in under 40 minutes
- Healthier than takeout, but just as satisfying
Ingredients
For the Chicken and Broccoli:
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups fresh broccoli florets
For the Sauce:
- ¼ cup brown sugar
- ¼ cup soy sauce (low sodium if preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon sriracha (or more to taste)
- Optional: pinch of red pepper flakes for extra heat
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish or similar.
Step 2: Prep the Chicken and Broccoli
Cut the chicken into evenly sized bite-sized pieces. Add the chicken and broccoli florets to the baking dish.
Step 3: Make the Sauce
In a medium bowl, whisk together the brown sugar, soy sauce, rice vinegar, tomato paste, cornstarch, garlic, ground ginger, and sriracha until smooth. If using red pepper flakes, add them now.
Step 4: Combine and Toss
Pour the sauce over the chicken and broccoli. Toss everything together right in the baking dish until the chicken and broccoli are well coated.
Step 5: Bake
Place the dish in the oven and bake for 15 minutes.
Remove, stir well to re-coat everything in sauce, and return to the oven for another 15 minutes, or until the chicken is fully cooked through and the broccoli is tender.
Step 6: Let It Rest
Let the dish sit for 5 minutes before serving. This allows the sauce to thicken slightly and cling to the chicken and broccoli.
Serving Suggestions
- Serve over steamed jasmine or brown rice for a full meal
- Garnish with sliced green onions or sesame seeds for extra flavor
- Pair with potstickers or a side of edamame for a takeout-style dinner at home
Tips for Success
- Cut chicken into even pieces to ensure everything cooks at the same rate
- Don’t skip the stir halfway through baking—it helps the sauce coat everything more evenly
- Let it rest before serving so the sauce thickens naturally in the pan
- Want extra crispy texture? Add a sprinkle of panko before baking
Make It Your Own
- Swap chicken breast for boneless thighs for extra richness
- Use cauliflower or snap peas instead of broccoli
- Double the sauce if you love extra for spooning over rice
- Add pineapple chunks for a sweet twist
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the microwave or in a pan on the stovetop until heated through
- Add a splash of water or soy sauce if the sauce has thickened too much
This Easy Baked Chinese Chicken is a game-changer for anyone craving takeout flavor with a healthy twist. Quick to prep, easy to bake, and always a hit at the table—this is one weeknight dinner you’ll come back to again and again.