General Tso's Chicken with Broccoli and Brown Rice
A vibrant Asian-inspired dish featuring tender roasted chicken breast cubes coated in a bold, slightly spicy sauce that balances sweet honey and tangy vinegar with savory hoisin and sriracha heat. Served over nutty brown rice with crisp-tender broccoli, this gluten-free version uses tamari soy sauce without sacrificing authentic flavor. The dish combines multiple cooking techniques—oven roasting for the chicken, sauteing aromatics and vegetables, and sauce building—creating complex layers of taste. Perfect for weeknight dinners or meal prep, this recipe serves two and comes together in under an hour. The combination of caramelized edges on the chicken, the umami-rich sauce, and fresh ginger-garlic aromatics makes it a standout home-cooked version that rivals takeout. Ideal for those seeking restaurant-quality Asian cuisine at home with accessible ingredients and clear technique.
Ingredients
- 6 ounce Broccoli Florets, florets
- 1 bunch Scallion
- 2 tablespoon Corn Starch
- ¼ ounce Fresh Ginger, peeled and minced
- 1 tablespoon Gluten-Free Tamari Soy Sauceregular soy sauce1
4
- 2 clove Garlic, minced
- 2 Chicken Breast, cut into 1 inch cubes
- 2 tablespoon Hoisin Sauce
- 1 tablespoon Honey
- 2 teaspoon Sriracha
- 4 ounce Brown Rice
- 1 tablespoon Rice Vinegar
- 1 package Chicken Base
- Olive Oil, for cooking(optional)
- Water(optional)
- Salt(optional)
- Pepper(optional)
Instructions
- 1
Cook brown rice in water for 35 to 40 minutes until tender, then fluff and set aside.
- 2
Preheat oven to 375 degrees F.
- 3
Mince garlic and ginger. Slice scallions diagonally. Set aside.
- 4
Combine chicken base with water in a small bowl. Set aside.
- 5
Pat chicken dry, cut into 1 inch cubes, and toss with corn starch on a foil-lined baking sheet.
- 6
Roast chicken for 13 to 15 minutes.
- 7
Heat olive oil in a sauce pot over medium heat. Saute half the ginger and half the garlic for 2 minutes.
- 8
Add chicken base mixture, tamari soy sauce, hoisin sauce, rice vinegar, honey, and sriracha. Simmer for 3 minutes.
- 9
Mix corn starch with cold water and slowly add to sauce. Simmer for about 30 seconds.
- 10
Toss roasted chicken cubes in the sauce. Remove from heat.
- 11
Heat olive oil in a saute pan over medium-high heat. Add remaining garlic and broccoli florets. Cook for 2 minutes.
- 12
Add water to broccoli and cook for 3 more minutes. Season with salt and pepper.
- 13
Divide rice between two plates. Top with chicken and broccoli. Garnish with scallions.
Tips
Pat chicken completely dry before coating with corn starch. Moisture prevents proper browning and coating adhesion; dry surfaces crisp edges in the oven for better texture and sauce cling.
Build sauce while chicken roasts. Simmering the base, aromatics, and seasonings together before adding cornstarch slurry ensures flavors meld and the final sauce coats chicken evenly without clumping.
Don't skip the two-step garlic addition. Half goes into the sauce for depth, half into broccoli for brightness. This technique preserves garlic's aromatic edge while building complexity in the dish.
Good to Know
Refrigerate in an airtight container for up to 3 days. Store sauce and protein separately from rice and broccoli to prevent sogginess.
Prepare components separately. Cook rice up to 1 day ahead. Cut and store chicken and broccoli in separate containers. Prepare sauce (without slurry) and refrigerate. Assemble and heat through before serving.
Serve over warm brown rice with broccoli on the side. Pair with steamed bok choy, snap peas, or cucumber salad. Garnish generously with fresh scallions and sesame seeds for added texture.
Common Mistakes
Skip coating chicken in corn starch to avoid chicken without crispy edges and poor sauce adhesion.
Don't skip the slurry step to avoid watery, unthickened sauce that slides off the chicken.
Avoid overcooking broccoli to prevent mushy texture; cook for the exact time specified to maintain slight crispness.
Substitutions
4
FAQ
Can I make this recipe with chicken thighs instead of breast?
Yes. Thighs stay juicier during roasting. Cut into 1-inch pieces and roast 15-18 minutes until cooked through. Dark meat pairs well with the bold sauce and requires slightly longer cooking due to higher fat content and larger size.
What if I don't have chicken base on hand?
Substitute with 1 teaspoon of soy sauce mixed with 1/4 cup chicken or vegetable broth. Alternatively, use 1/4 teaspoon of bouillon powder dissolved in water. Adjust salt to taste since broth and bouillon vary in sodium content.
How long does this dish keep in the refrigerator?
Store cooled components in separate airtight containers for up to 3 days. Rice lasts longest; sauce and chicken up to 3 days; broccoli best within 2 days. Reheat gently on stovetop with a splash of water to restore texture and prevent drying.