Ingredients
- 1 lb organic boneless chicken breast (cut into square chunks)
- 1/2 tbsp paprika
- 1/2 tbsp all-purpose flour
- 1 large brown egg
- 2 tbsp heavy whipping cream
- 1/3 cup Italian breadcrumbs
- 2 tbsp butter
- 1 tbsp minced garlic
- 8 oz fresh white mushrooms, sliced
- 16 oz fresh broccoli florets
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 12 oz General Tso sauce
Instructions
- Preheat your oven to 400°F (205°C). Pat the chicken dry with paper towels, then cut it into uniform square chunks. Place the chicken chunks in a bowl, season with paprika, and lightly dust with all-purpose flour, tossing to coat.
- In a shallow bowl, whisk (paid link) together the egg and heavy whipping cream. Add the floured chicken pieces to the egg wash and allow to sit briefly. Add the Italian breadcrumbs to a large zip-top bag. Transfer the chicken into the bag, seal, and shake well until each chicken piece is evenly coated.
- Arrange the coated chicken pieces in a single layer on a lightly greased baking sheet (paid link) (or line it with parchment paper). Bake for 20 minutes, until cooked through and lightly golden.
- While the chicken bakes, preheat a large cooking pan or skillet over medium heat. Add the butter and minced garlic and cook for 1 minute, until fragrant. Add the sliced white mushrooms and cook for 4 minutes. Stir in the broccoli florets, sea salt, black pepper, and garlic powder. Cook for 10 minutes, until the broccoli is bright green and crisp-tender, then turn the heat to low.
- Once the chicken finishes baking, add the hot chicken chunks to the pan with the vegetables. Pour in the General Tso sauce. Cover the pan and cook on low heat for 10 minutes, stirring occasionally, until the sauce thickens and glazes every piece. Remove from heat and serve hot over steamed jasmine rice or noodles.
Notes
Pat Chicken Dry: Always pat chicken breasts completely dry with paper towels before cutting and flouring. Excess surface water creates gummy breading instead of a crisp crust.
Even Broccoli Sizing: Cut your broccoli into uniform, bite-sized florets so they steam and tenderize evenly without turning soggy while the mushrooms cook.
Veggie Additions: Toss in sliced red bell peppers, snap peas, or matchstick carrots during the last 5 minutes of sautéing for extra color and crunch.
Spice Adjustments: For extra heat, add ½ tsp crushed red pepper flakes or a splash of sriracha when you add the minced garlic to the butter.
Gluten-Free Swap: Use gluten-free tamari-based General Tso sauce, swap all-purpose flour for cornstarch, and use gluten-free panko or crushed rice crackers in place of Italian breadcrumbs.
Nutrition
- Calories: 440
- Sugar: 12.8g
- Sodium: 1180 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 135 mg