This sheet pan General Tso’s chicken and broccoli is for those days when you need a shortcut—chicken nuggets to the rescue! Nuggets and broccoli roast together on a sheet pan, then are tossed with a sweet, spicy, savory sauce. Serve over rice sprinkled with sliced green onions and sesame seeds.
Preparation Details
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Ingredients
- 1 1/2 tablespoons sambal oelek
- 1 tablespoon rice vinegar
- 2 teaspoons hoisin sauce
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons light brown sugar
- 1 teaspoon minced garlic
- 4 cups fresh broccoli florets
- 1 teaspoon olive oil
- salt and freshly ground black pepper to taste
- 1 pound frozen fully-cooked chicken nuggets (about 24)
- 2 cups cooked white rice, or as needed, for serving
- sliced green onions (optional)
- sesame seeds (optional)
Steps
- Preheat the oven to 425 degrees F (220 degrees C).
- Whisk sambal oelek, rice vinegar, hoisin sauce, soy sauce, sesame oil, brown sugar, and garlic together in a small saucepan. Heat over low heat until warm, about 5 minutes; set aside.
- Place broccoli florets in a microwave safe bowl. Microwave on High for 2 minutes. Add olive oil, salt, and pepper; toss to coat.
- Place nuggets on one half of a large baking sheet. Spread broccoli on the other half of the baking sheet.
- Bake in the preheated oven for 20 minutes.
- Place nuggets in a large bowl. Drizzle sauce over the top, and toss until evenly coated. Serve chicken over rice with roasted broccoli. Garnish with green onions and sesame seeds.
