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Easy Dump & Bake GENERAL TSO’S CHICKEN is super fast to assemble and cook. An easy homemade version of the famous Chinese takeout, this is the Paleo and AIP version! Chicken breast, broccoli and the quick sauce are baked together in a casserole dish to make a no-fuss, healthy and fresh weeknight meal!
My favorite thing about this dish is the sauce — how it coats the chicken and broccoli with a sweet and sour glaze. It’s beautiful … and also fun to see how easily the sauce comes together in the oven!
With a slight variation, this recipe is also Low FODMAP.
Ingredients in Easy Baked General Tso’s Chicken
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Dump & Bake GENERAL TSO’S CHICKEN is comprised of three easy parts:
- Chicken — Cut into cubes for easy eating and quick baking, the chicken turns out moist and juicy — with high heat and a pretty short cooking time.
- Broccoli — Nutrient dense and easy, the broccoli bakes for just 10 minutes and comes out perfectly. (Low FODMAP, sub bok choy or zucchini.)
- Sauce — I’m very happy with how tapioca flour works in this recipe to create the shiny sauce! The other ingredients you’ll see below are both sweet and tangy. If you’re Paleo, and not AIP, you can also make it spicy. Otherwise, the plentiful ginger in this recipe gives it a nice kick that even kids like. If you’re on AIP and want it spicier, add even more fresh ginger!! 🙂
Ingredients in General Tso’s Chicken:
For this recipe you will need:
- boneless skinless chicken breasts (or thighs if you prefer)
- broccoli florets
- coconut sugar
- apple cider vinegar (or rice vinegar for gluten-free)
- Paleo or AIP Ketchup (like this for AIP), or No-Tomato Sauce, if preferred
- coconut aminos
- tapioca starch/flour
- fresh ginger and ground ginger — It’s important to use both to get a fully-flavored sauce. Typically General Tso’s Chicken is very spicy. If you’re AIP and love spicy food, double the amount of fresh ginger root called for in the recipe.
- crushed or minced garlic (Omit for Low FODMAP.)
- sea salt
How to make this 1-pan dinner
- Place bite-size chicken pieces in a large greased casserole dish. Bake for 10 minutes.
- Make the sauce by whisking together all the ingredients. Add the broccoli to the chicken, and pour the sauce over all.
- Stir together the chicken and broccoli in the sauce until the sauce is evenly mixed. Transfer to oven.
- Cook 10 minutes more. Toss together the contents of the baking dish again, and serve!
Sooo easy, and so delicious. 🙂
Pro Tip: These small pieces of chicken cook really fast in a high heat oven. Be careful not to dry out the meat with a longer cooking time.
Easy Dump & Bake GENERAL TSO’S CHICKEN (Paleo and AIP)
- 9x13 casserole dish
- 3 pounds chicken breasts (boneless, skinless) or thighs, if preferred
- 4 cups broccoli florets (Low FODMAP, sub chopped bok choy or sliced zucchini.)
- ⅓ cup apple cider vinegar or rice vinegar, if preferred (not for AIP)
- ⅓ cup coconut sugar
- 2 to 4 Tablespoons fresh ginger grated or minced (Don't omit this ingredient. It's very important for creating a flavorful sauce. Use more for a slightly spicier finish.)
- 2 Tablespoons coconut aminos
- 2 Tablespoons tapioca flour
- 1 Tablespoon ketchup (nightshade-free) or Paleo ketchup; for AIP, fine to use No-Tomato Sauce if preferred
- 2 teaspoons dried ground ginger
- 2 cloves garlic minced or crushed (Omit for Low FODMAP.)
- 2 teaspoons sriracha (optional) Omit for AIP.
- ¾ teaspoon sea salt
- fat for greasing the casserole dish I used bacon fat. You may also use another animal fat, coconut oil or for non-AIP, toasted sesame oil.
- Preheat oven to 425° Fahrenheit. Grease a 9x13 baking dish (or similar), and set aside.
- Chop chicken breasts into bite-size pieces. Spread them out in the prepared baking dish. (There is no need to toss them in the fat.) Bake 10 minutes.
- While chicken bakes, combine sauce ingredients in a glass measuring dish or bowl: apple cider vinegar, coconut sugar, fresh ginger, coconut aminos, tapioca, ketchup, dried ginger, fresh garlic and sea salt. Whisk them together.
- Remove from oven. The chicken pieces will have cooked together to some extent. That's okay. Add chopped broccoli and freshly whisked sauce (this ensures the tapioca is evenly incorporated into the sauce and hasn't settled). Fold together the ingredients, separating the chicken pieces as needed while stirring, and spread them out again evenly in the baking dish. Return the baking dish to the oven.
- Bake 10 more minutes, or until chicken is cooked through to the center (with an internal temperature of 165ºF, if you wish to check). The sauce will now be nicely thickened. With 2 large spoons, toss all of the ingredients together, causing the sauce to coat the meat and broccoli with an appealing glaze.
- Serve with cauliflower rice or white rice (for non-Paleo/AIP) and an optional additional veggie like roasted or sautéed asparagus. Optional: Garnish with sliced scallions.
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