I personally believe this recipe could use some modifications, so just a disclaimer! Not entirely sure what Asian restaurants put into that General Tso’s sauce… but this was definitely not it. If you choose to try this recipe, I would recommend buying the store brand sauce. The potatoes and mushrooms were an interesting addition though!
- 6 chicken thighs, either boneless skinless or bone-in and skin
- 1 head of broccoli, trimmed into small florets
- 1 package Little Potato Company potatoes, each pierced with fork
- 8 oz. whole mushrooms, halved
- Olive oil
- Nature’s Seasoning
- 375 mL jar of general tso’s sauce OR…
- 2 tsp. olive oil
- 1.5 c. chicken broth, divided
- 2 Tbsp. tomato paste
- 2 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. sugar
- 1 Tbsp. garlic powder
- 2 tsp. ground ginger
- 2 tsp. red pepper flakes
- salt and pepper
- 2 Tbsp. cornstarch
- If making tso’s sauce: add vegetable oil in a small sauce pan over medium heat. Add in garlic powder, ginger, and tomato paste. Cook for about 1 minutes, stirring constantly. Add in 1 c. chicken broth, soy sauce, vinegar, sesame oil, sugar, salt, pepper and red pepper flakes. Bring to a boil. In a small bowl, combine the remaining 1/2 c. of chicken broth and cornstarch. Stir until incorporated. Add to the small saucepan and whisk together. Simmer for about 4 minutes until sauce has thickened.
- Preheat oven to 425*. Spray a 9×13″ baking dish with nonstick cooking spray. Add broccoli, mushrooms and baby potatoes. Drizzle with olive oil, add Nature’s Seasoning, and half of the general tso’s sauce. Arrange chicken thighs on top of veggies. Spread remaining sauce on top of each thigh.
- Cover with foil and bake for approximately 1 hour or until the potatoes are fork tender and the chicken is cooked through (the bone-in chicken thighs are why it took so long to bake).
- Remove foil and return to oven for additional 10 minutes until chicken browns on top.
Yields 6 servings.
Eat, Bork, and Be Merry!