There was a real General Tso in China (named Zuo Zongtang), but he never ate his namesake dish: it was invented years later, and probably not even in China. Our version has broccoli, chicken tossed in cornstarch, and spicy-sweet sauce. Served with white rice, this is a dish fit for any ranking.
Bring a medium pot with ¼ tsp. salt, rice, and 3 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 17-20 minutes. While rice cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli florets into bite-sized pieces. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse chicken and pat dry. On a separate cutting board, cut chicken into ½” dice. Place in a large mixing bowl along with cornstarch, ¼ tsp. salt, and a pinch of pepper. Toss to completely coat with cornstarch.
Sear the Chicken
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Cook in batches to avoid crowding pan. Place half the chicken in hot pan and cook, stirring occasionally, until lightly browned, 4-5 minutes. Transfer to one half of prepared baking sheet and repeat with remaining chicken, replenishing olive oil if needed. Reserve pan; no need to wipe clean.
Finish Chicken and Cook Broccoli
Place broccoli and white portions of green onions on other half of prepared baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and bake until broccoli is lightly charred and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Sauce the Chicken
Return pan used to sear chicken to medium heat and add sweet chili sauce, soy sauce, and Sriracha (to taste). Carefully, transfer cooked chicken to pan and stir to coat chicken. Cook, stirring often, until sauce thickens, 2-3 minutes. Remove pan from burner and garnish chicken with green potions of green onions.
Plate the Dish
Place a serving of rice on a plate followed by chicken and broccoli.