Skip the takeout and make your own General Tso’s potatoes and chicken recipe—it’s so easy!

Note: You can broil chicken if necessary but the oven temperature should crisp that skin!

Prep
10 mins
Cook
40 mins
Serves
6
Ingredients
16
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Equipment

  • Small pan
  • Large casserole dish

Ingredients

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  • 2 1/2 lbs chicken leg quarters
  • 1 lb broccoli crowns, cut into florets
  • 1.5 lbs Little Potatoes
  • 2 Tbsp vegetable oil
  • 1/4 tsp crushed red pepper flakes
  • (To taste) salt and pepper

General Tso's Sauce:

  • 1 tsp vegetable oil
  • 3/4 cup chicken broth, divided
  • 1 Tbsp tomato paste
  • 2 Tbsp soy sauce or gluten-free soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 3 Tbsp granulated sugar
  • 4 cloves garlic, minced
  • 1 tsp ginger, freshly chopped
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Instructions

  • Make the Sauce:

    Add vegetable oil into a small pan over medium heat. When hot, stir in garlic and ginger. Cook for one minute, or until aromatic.

  • Step 2

    Stir in tomato paste and cook for 30 seconds, stirring constantly.

  • Step 3

    Add half of a cup of broth, soy sauce, vinegar, sesame oil, sugar, salt, pepper, and some red pepper flakes if desired. Bring to a boil and simmer for a couple of minutes.

  • Step 4

    Mix cornstarch with remaining broth and add to sauce. Simmer for 3 to 4 minutes. Remove from heat.

  • Make the Potatoes:

    Place potatoes in a microwave-safe bowl and cook on high for 5 minutes.

  • Step 6

    While potatoes are cooking, toss broccoli and potatoes with some oil.

  • Step 7

    Add potatoes to the bottom of a large casserole or baking dish. Add broccoli. Season with salt, pepper, and red pepper flakes if desired. Toss.

  • Step 8

    Add chicken evenly. Season again.

  • Step 9

    Pour sauce over top, spreading evenly. Place into 425 °F oven for 15 minutes. Stir potatoes and broccoli. Cook for another 10 to 20 minutes, or until chicken is cooked through and reaches 160 °F (may take more or less time depending on how small/large your chicken are).