Sweet and Spicy Stir Fry with Chicken and Broccoli
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
We thought it was a great recipe! I made some alterations: we marinated the chicken in soy sauce/garlic/ginger/splenda, I also made extra sauce, adding a bit more hoisin sauce and added some splenda to the recipe to make it a bit more sweet to ward of some of the heat from the spices. I skipped out on the salt in the recipe... I found that this recipe was already on the salty side, so I also used low-sodium chicken broth. This is now a family favorite! It's also great with sticky rice.Read More
Tasty and easy to make! Instead of putting the broccoli in a steamer, I used the steam tray of my rice cooker (because who isn't going to eat this without rice?) and cooked those two at the same time while the chicken was cooking in a separate pot. Instead of green onions I used a red onion just because that's what I had. I also added a coarsely chopped red pepper for some extra flavor and texture. As per another review, I also doubled the sauce. It cooked up fairly quickly and was a tasty meal. I plan on making it again. Thanks!Read More
We thought it was a great recipe! I made some alterations: we marinated the chicken in soy sauce/garlic/ginger/splenda, I also made extra sauce, adding a bit more hoisin sauce and added some splenda to the recipe to make it a bit more sweet to ward of some of the heat from the spices. I skipped out on the salt in the recipe... I found that this recipe was already on the salty side, so I also used low-sodium chicken broth. This is now a family favorite! It's also great with sticky rice.
Needs twice the sauce for best flavor and to coat the chicken and broccoli sufficiently. Add some peanuts or cashews for crunch. Also good with basmati rice.
This was a very adaptable recipe! We aren't big on really spicy food so I left out the chile paste and cut the crushed red pepper to 1/8 tsp. I could still taste some 'heat' which was just perfect for my family. Didn't have any hoisin sauce so I added 1 tbl brown sugar as others mentioned. It wasn't sweet tasting at all but was delicious. I think there was a misprint in the recipe on the garlic so I only used 4 cloves. I also added celery, green bell peppers, mushrooms, and slightly steamed carrots. I also added 8 oz of al dente spaghetti so I increased the chicken stock to 2/3 cup and mixed in 1 tbl of cornstarch to it to thicken the sauce a bit before adding the cooked spaghetti. Just what I was looking for. Loved the ginger in it.
very good recipe. made a couple of changes. used pork instead of chicken and white wine instead chicken broth becuase those are what we had. also i marinated the pork in soy, wine, garli, ginger, and chili sauce. i think it helped make the meat very tender and flavorful. also i doubled the sauce ingredients and i wouldn't use the salt and pepper becuase i think the other ingredients cover that aspect of the recipe. great recipe with veggies served over rice
This was really yummy. I made a few changes just to up the veggies in it. I added more broccoli, a yellow pepper, sliced celery and carrots. I probably tripled the sauce too. I served it over some basmati rice. It was a great healthy dinner. Thanks Amanda!
My husband and I loved this dish! I had to leave out the hoisen sauce because my local grocery store doesn't carry it, but I added brown sugar and cashews...it was delicious.
This was good and made for a nice dinner served over jasmine rice. I did improvise a bit by adding some red bell pepper and mushrooms that I needed to use up. I cooked the red bell pepper and mushrooms and steamed the broccoli early in the afternoon, then just added them at the end to heat them through - less chance of the veggies losing their nice color and overcooking the chicken. I tripled the sauce, but only added 2 t. of garlic chile paste which was plenty hot for us and we like spicy. Next time I might thicken the sauce with a little corn starch and add just a bit of brown sugar to sweeten it up.
This was good. I used a chili garlic sauce (found in the Asian section of your grocery store)aproximately 1 tablespoon and used fresh minced ginger approximately 1 tablespoon. I also added a lot more veggies: edamame, baby carrots, bok choy, red pepper and the broccoli. I seasoned my chickend with garlic and season salt and ommitted the reg salt that was called for. This was great but VERY spicy. Next time I will reduce the amount of chili garlic sauce that I use and perhap will add a little sugar. I doubled my sauce and added all of the ingredients (soy, broth, hoisin -- to taste.)
Very good base recipe. I took other reviewers suggestions and marinated the chicken in soy sauce, fresh ginger, garlic and some hoisin sauce for about 1.5 hours. The chicken came out so tender that I think this is key if you have the time. I also didn't think there was enough sauce so I doubled it as well. Didn't have any green onions and forgot the red pepper, but it didn't matter as there was still plenty of flavor. I also tossed in some sliced almonds at the end.
I thought this was great ... I marinated the chicken in a soy sauce, honey and garlic powder mixture overnight. Really made the chicken tasty and stayed moist. This is definitlely spicy, even after cutting back the chili paste/red pepper. Make sure you taste it after adding a 1/4 of what's called for ... might be just right if you don't like spicy food. My kids even ate the brocolli they like this so much! Served over sticky rice and will make again and again!
I made this stir fry tonight for dinner and my whole family loved it - even the kids...but I did change a few things. I used about 4 cups of veggies (broccoli, carrots and red peppers) and only 2 chicken breast halves which was more than enough meat. I used about 1/2 cup sliced green onion, a Tbsp of minced ginger and 5 cloves of garlic. I omitted the chili paste, doubled the remaining sauce ingredients, added 1 Tbsp each of sweet Thai chili sauce, corn starch (to thicken) and honey. Finally, I added about 1/4 tsp cayenne which gave it just enough heat for the kids. I cooked the chicken in olive and sesame oils, removed from the pan and then cooked the onion, ginger and garlic. I added in the pre-steamed veggies (except for the peppers) and then chicken and topped it off with sauce. The end result was absolutely delish!
Tasty and easy to make! Instead of putting the broccoli in a steamer, I used the steam tray of my rice cooker (because who isn't going to eat this without rice?) and cooked those two at the same time while the chicken was cooking in a separate pot. Instead of green onions I used a red onion just because that's what I had. I also added a coarsely chopped red pepper for some extra flavor and texture. As per another review, I also doubled the sauce. It cooked up fairly quickly and was a tasty meal. I plan on making it again. Thanks!
I took a few hints from reviewers and doubled the amount of sauce ingredients, plus I added about 1 tablespoon of brown sugar to balance out the heat. Instead of broccoli, I used snow peas which added another level of sweetness to the sweet/heat balance. I also added sliced scallions, fresh mushrooms, red bell pepper, and a rib of sliced fresh celery. Served it over brown rice. Hubby went back for seconds. This is a keeper. It is delicious.
I've had hoisin sauce in my fridge for months and finally have a reason to use it! Great recipe...just a little to spicy for me. I added some carrots and snow peas that I had on hand because I didn't have enough broccoli for the recipe. Next time I'll try cutting back on the sambal (chili paste) and upping the sweet factor.
Good! I used 1 cup chicken broth instead of 1/8 cup, added some dry sherry and a tsp of cornstarch.
I cut this recipe in half as my hubby is out of town and I only had one chicken breast to use. That said, I opted to double all 'sauce' ingredients based on other reviews and due to the fact that I was adding lots of veggies! I steamed both broccoli and carrots and also used yellow and orange peppers for a nice mixture. I used Sriracha Hot Chile sauce as I did not have paste and also used fresh grated ginger in place of ground (about a tablespoon). This dish definitely packs more heat than sweet, but I enjoy spice, so found it yummy! I do not feel either the salt or pepper are needed (left out of mine) and doubling the sauce is a must! I served over organic red quinoa as I really wanted it over rice, but rice would be fantastic! Great meal, glad I have some leftovers for lunch!
LOVE this dish. My kids beg for it & would eat it every week. The only changes that I made were to add sliced red peppers with the broccoli (I just steam them together) and I also double the ingredients for the sauce part because my family likes to have a little more sauce for the rice. Thanks for sharing the recipe!
I did make a few changes, added red peppers, carrots, and mushrooms as well as about 1/4 cup of brown sugar. I tripled the sauce and was very glad I did or there would not have been enough. Cut down the chili paste to about 2 tsp for the whole dish with just a couple of dashes of red pepper and it still packed some heat. A little too spicy for my boyfriend so I will reduce the chili paste even more next time. My favorite stirfry yet~
Although I have enjoyed many recipes from this website, this is the first time I have been moved to rate one. This was one of the most flavorful dishes I have ever had! My husband could not wait to try it because the house smelled so good. It tasted just like it smelled, sweet and spicy with lots of layers of flavor. I will make this again and again! Thanks for such a great recipe!
One of the BEST recipes I've ever made from this site! Just as good - or even better - than authentic Chinese take-out from a restaurant. I was so impressed! I adjusted the proportions for our family and increased the sauce so there would be enough to serve over Pad Thai rice noodles. Warning! This is spicy!!!!!! We like spicy, but even I think I'll tame this one a little the next time, so the little ones can tolerate it a little more! I used frozen Asian-style veggies (broccoli, snap peas, mushrooms, baby corn, water chestnuts, carrots), steamed them and added them to the skillet. DELISH!!! A definite keeper!
We enjoyed this easy stir-fry recipe! As always, I made some changes & additions: I added carrots, red bell pepper, and red onions to get more veggies in there! I doubled the liquids since I added more veggies. I used fresh grated ginger in place of the dried and I would definitely do that again. In place of the chili paste & crushed red pepper flakes, I used chili garlic sauce - it gives plenty of heat! Turned out to be a really great spicy stir-fry! Thanks for the recipe!
My husband really loves this and I make it quite a bit. I think it is just ok...easy.
I loved this recipe, it tasted like I bought it down at the local chinese restaraunt. The only change I think I would make, is less water to get the sauce thicker.
I had high hopes, but this just wasn't for us. It turned out so spicy hot that we couldn't even eat it and there was nothing sweet about it. The recipe calls for chile "paste." Since this is an Asian style recipe, I assume it means to use Asian style chile "paste" which is HOT, HOT, HOT!. The Hoisin sauce I purchased wasn't all that sweet and definitely not sweet enough to overcome the chile paste or the added pepper. I tried to salvage it by using sweet rice seasoning, honey, and other ingredients, but was unsuccessful. Sorry, but I won't be making this again.
This turned out really tasty. My family enjoyed it including my oldest who hates anything that has broccoli in it had a second helping. My only change was that I added a splash of sake cooking wine. Very tasty
Made a few changes to accomodate what I had on hand and to taste (we really love spice): 1 chicken breast, 2 tbsp hoisin sauce, 1/4 tsp red chilli powder, 1/2 cup vegetable stock made with a buillion cube), 2 green chillies with seeds removed, 1 carrot, 1/2 onion cut in wedges, 1/2 red bell pepper, 1/2 green bell pepper, mushrooms, 1/2 tsp sugar, 1/4 tsp corn starch. I had a lot more vegetables so it made up for not having enough chicken. I marinated the chicken for about an hour with the soy sauce, garlic, ginger and sugar. Stir fry the chicken in oil for a few minutes...ADD THE GREEN ONIONS! This will add an amazing aroma to the chicken. Fry until chicken is cooked, then add hoisin sauce and the veggies that take longer to cook: carrots and bell peppers. Then add onions and green chillies. If the veggies are not coated enough, add more hoisin. Add mushrooms. Add the stock (I mixed the red chilli powder in the stock) and simmer as long as you need to. Went great with white rice. Next time I think I'll add more chillies...! As a newlywed who is just learning to cook, this was a really easy recipe and the hubby loved it!
wonderful...don't change a thing
One of My favs to make n eat.. You can use the flour tortillas n makes wraps too..
Loved this! I used fresh broccoli and threw it in with everything else. I also added red bell pepper. To have a thicker sauce, I didn't use chicken stock. The flavor was great!
everybody really liked this, even my 3 yr. old ate the broc - maybe because i over cooked it! i added red peppers & carrots to the mix, & used fresh ginger. i also dusted the chicken with corn starch before i cooked it to help thicken the sauce. will certainly make again!
this was delicious! just the right amount of flavor! i doubled the sauce, and since i didnt have chili paste i ommited it. served it over white rice, it was a fantastic meal!
This was a pretty tasty dish; however, we made several additions and changes to add more flavor, based on other reviews. I chopped up a variety of vegetables - julienned carrots, broccoli, snap peas, red bell pepper and green onions. I stir fried everything but the onions for until the veggies were still crunchy and set them aside. I marinate the diced chicken in soy sauce, hoisin sauce, red chili paste, brown sugar, 1 sliced garlic clove, and a splash of rice vinegar. I then sautéed the chicken, remaining garlic, and green onions and then added the sauce mixture (same combination I used above, except I didn't add rice vinegar) Once it was done, I added the veggies back in with the chicken and the minced ginger, cooking only until the veggies were heated through. I served it with sticky rice and additional red chili paste, to taste. Delish! This is a recipe you could do a lot of things with and have fun with it!
Wonderful dish! I added celery, green pepper, boc choi, and some snap peas. Also some chopped peanuts to the finished product - very good!
Wonderful!! I used chili powder in place of chili paste, as that is what I had on hand.
Very good and easy to make. I doubled the sauce (with the exception of the crushed red pepper) and only used 4 cloves of garlic. I'll definitely make it again, but I'll probably add more veggies next time.
This was great! I will definitely make again. Definitely double the sauce (except for maybe the chili paste - spicy!). Next time I will add more veggies, maybe red pepper and carrots. Also, just a heads up if you're making this for the first time - I wouldn't add the green onions until the end because they pretty much turned to mush being cooked for that long.
The title is right on. This has a sweet/spicy flavor that is delicious. I didn't have any chili sauce, so I just left that out. I did have just a few carrots, so I cooked those with the broccoli and added them in as well. This is the first stir fry recipe that I have made that my husband did not add extra soy sauce to his plate. He said that the flavor was just perfect already. Served over brown rice - this was a perfect light meal.
I did marinate the chicken in soy sauce, garlic and ginger for a few hours before. And I did double the sauce. We really like hot and spicey and this was HOT and spicey.
So good!! I omitted the broccoli and green onion because I didn't have any and made it with a green pepper and a white onion. One packet splenda instead of hoisin, and at least 5 tbsps chile paste.
Simple and quick stir fry. Added bell pepper and carrot along with the broccoli. Did not steam the broccoli, but threw all the vegetables in after the chicken cooked, and cooked for a few minutes. Followed suggestions and doubled the sauce, as well as used brown sugar in place of hoisin. Also omitted the salt. The sauce does not thicken up, might add some cornstarch next time. Good level of heat, and overall great flavors.
Very easy and very quick to prepare which is always a bonus on a weeknight. I made 2 slight changes. I used jarred chopped ginger instead of ground and upped the chicken stock to half a cup. This will definitely get a repeat performance. Many Thanks.
A hot peppery taste is the overpowering flavor; I think it was the black pepper. I'd suggest less black pepper.
This was pretty good, but not really our thing. Even still, this dish packs some heat and is a worthwhile experiment. I definitely suggest that you gradually add the chile paste and sample taste as you go so you're not overwhelmed at the end!
i got scared and cut back on the chile paste...but ended up adding more!
We love this recipe, the first time I made it I followed the recipe exactly and it was great. We do like spicy food so since then I have been using a heaping TBSP of Hosin Sauce and a heaping TBSP of Chili Paste. Thanks for the recipe
Made this for someone and they loved it! i was a it worried at first cus my mom said it was way too spicy, but they seemed okay with it.
This was fantastic. It was easy to make and tasted phenomenal. I added some carrots too and the taste was great. I added a little extra soy sauce after I added the broccoli and carrots and that give it a little more flavor.
A bit too spicy for my family, but cutting back on the spice cuts back on the flavor. Needs a little something extra. Not our favorite stir-fry, but not a bad recipe!
Yum Yum! I added some baby corn and some chestnuts for some crunch. I also served this with Cashews. Double the sauce it tastes wonderful. I loved this meal.
This is a good recipe, but it definitely needs tweaking with personal preferences. My husband and I LOVE hot food; however, I think a tablespoon of chile paste is a bit too much. I would suggest starting with a tsp and going up from there. For us, I think 2 tsp should do it. It's also a bit confusing to say 2 chicken breast halves since those vary in sizes. I used a pound of chicken breast. I also added diced carrot, baby bella mushrooms, and baby corn. It was delicious served over brown rice. I'll definitely make this again.
Wonderful! Thank you for your recipe! To all who uploaded photographs of your photo of this recipe, Wow, lovely to look at, lovely to eat!
I did not steam the broccoli, I sauteed it, with onions and garlic. I greatly reduced the chile paste because we have someone here who is very sensitive to spicy. i used water instead of chicken broth, because we have one person who is vegetarian. I give it a 5 star writing, because despite the fact I made clear alterations, it still came out delicious! We will gladly make this one again!
With a little adjustment used x-lean ground beef tripled the sauce added bean sprouts and rice noodles Fab meal! Oh ya added extra red peppers flakes we all love spicy food :-)
I thought this was delicious! I just use whatever vegetables I have on hand at the end of the week. My stirfry tonight ended up being broccolini, mushrooms, red bell peppers, and chicken. Double the sauce and serve with rice. You can also substitute different meats or tofu. Thanks for sharing!
Very spicy, but delicious!
This was wonderful. I did make a couple of changes, though. I used asian chili sauce instead of chili paste, and I used two teaspoons of it since I didn't know how hot it would be. I left out the crushed red pepper. Also, I cooked the broccoli in less water and for a shorter time than the recipe directs, and it was perfect. I'll be making this often!
I love love love this recipe! I have made it many times with different vegtables green beans are really good with it, and serve it over jasmine rice and it is comparable to a thai dish that I've had at a local thai restaurant! We also change the protien as well, tonight we had it with beef, but it is also very good with pork tenderloin and chicken.
I made a number of changes based on what I had on hand but found that it was still excellent! Had zucchini from the garden that needed to be used so subbed that for broccoli. Added also red, yellow and orange peppers, julienne carrots and water chestnuts. Also used teriyaki sauce instead of hoisin. Did make more sauce because I had more veggies. Thickened with a little cornstarch just before serving and topped with a few peanuts. Great stir fry recipe!
I followed this recipe pretty much exactly except for using fresh ginger instead of ground. Did anyone else notice that "4 cloves garlic, thinly sliced" is listed twice on the ingredients list? Since the directions didn't mention adding the second bunch of garlic, I assumed it was an error and left the second batch out. This was pretty good, not spectacular, but I'd definitely make it again. Thanks, Amanda1432!
Good stuff, but quite spicy at least w/ the chile paste and cayenne I used as my red pepper.
I made this for me and my lady friend and we really enjoyed it! My only complaint of this dish is that it was spicier than we really liked, but that's not really the recipes fault, it says it's spicy! So next time we'll cut out a little bit of the chili paste. 5 stars!
I added celery and carrots based on some of the reviews, which did add to the prep time, but this was still a do-able weeknight recipe. Easy and tasty.
This is a great recipe, have made it three times now. I skip the crushed red pepper, and only add 1 T chili paste - you can still taste the heat. Increased the sauces (soy, Hoisen) to have enough for the rice. I also added some peanuts for crunch, and used boneless, skinless chicken thighs that i cut up and marinated in soy sauce, garlic and ginger. You do NOT need to add salt to this dish if you use regular soy sauce. It is a keeper! Serve with rice or chinese noodles, YUMMY!
I made this for dinner tonight and everyone loved it! Even asked to have it again tomorrow night! I marinated the chicken in soy sauce,ginger and garlic for about 2 hrs before I threw it in the pan. I also cut out the chile paste and only added a small amount of red pepper to not make it so spicy. For the sauce I tripled it to give it more to coat. Very great recipe :)
Really good! I like that this stir fry has a lot of sauce - makes brown rice taste better if you use it.
We really liked this! I've gone through countless stir-fry recipes, trying to find one that we want to have again... this sauce was great! I used fresh ginger (I think it added a lot), and garlic chile paste (it's what I had). Like others, I also doubled the sauce (except for salt), which was perfect. I added mushrooms in addition to the broccoli and chicken, and I definitely overcooked the broccoli, but the sauce was awesome. We'll definitely make this one again, but not make it quite as spicy (fiance doesn't like really spicy). Thank you!
5 Star definitely! I threw everything together (instead of cooking it seperately) and sautee'd it; that easy! Thanks for sharing. Going to be a regular in this house! Edit: I didn't double the sauce at all and it was perfect as per other reviews.
I made it twice, the first time following the recipe exactly, the second time with some slight adjustments that made it a 5. Definitely beware that this is the kind of spicy that will make you sweaty and give you the sniffles. Which I love, but some may want to slowly add and taste. Alterations: I put in a bit of agave syrup to give it a tad more of the sweet, used fresh ginger, put in more variety of vegetables (just anything that I had), doubled the sauce (I may triple next time, though), and sprinkled some fresh chopped cilantro on top at the end (as I frequently do with Asian dishes). Delicious! This is definitely an easy recipe with stuff you usually have on hand if you frequently cook Asian cuisine and very easy to play around with.
This has tons of flavor but you need to triple the sauce amount. I found it to be WAY to spicy for me (and I like spicy dishes) and my BF couldn't even eat it. I would advise to start out with a small amt of the chile paste....then taste it and add accordingly. Next time I think I will add some cashews.
Very good! With just enough spice. I omitted the chili paste and used just a dash of chili powder. I also tripled the sauce. I used it over rice and was very pleased with the meal. Thanks Amanda for sharing.
Yummy! Don't over steam the broccoli like I accidently did. I also added unsalted cashews for some extra protein. It wasn't spicy at all... when I make it again I will be adding a serano pepper for some extra heat..
I didn't get the great ratings for this recipe. Leave out the salt and pepper - there's enough salt with the soy sauce (even low sodium soy sauce)and pepper is not an asian spice and it overpowers the rest of the dish. Add some sugar for more dimension. This really isn't that great - maybe with some modifications. The one good thing is it is healthy and low in calories!
This was outstanding!. I thought I had hoisin sauce but was Oyster sauce..different taste but worked well. The garlic paste is really spicy so go easy if you aren't used to hot foods. I used ground chicken which worked very well. I served this over Ramen noodles. I will definitely make this again.
Quick and easy gave this one 4 stars. Flavor is more like a 3. Doubled the sauce but cut down on the chile sauce and red pepper for the kids. I left out the salt all together. Used chicken broth as that is what i had on hand. Added carrots. The flavor was kind of average. Not sure I will make this again.
Very good recipe! I used Sriracha sauce in stead of paste and it wasnt too spicey. Thickened the sauce with corn starch to make a light gravy.
This is the "stir fry" my fiancee always asks for as long as I make extra sauce for it. If I get it wrong or try to change it up she gets sassy and asks for it the right way. And it is so easy.
I made this without the green onions (no one likes them in our household) and only 1/2 tbsp of chili paste. My husband said it was the best thing I've ever made...EVER. He loves stir fry and rice so it was almost guaranteed to please, but I was very happy with the results.
Got two meals out of this sauce. Excellent. Had chicken and rice one night. Chicken and udon noodles another night. Both were great but DH prefers the noodles with it the best. Very simple and easy to make. Makes a super fast weeknight meal. I always have cooked rice packaged up and in the freezer and a variety of different veggies in the house all the time. So all I have to add is the "meat". DH said large shrimp would be really good with this also. Endless possibilites. Thanks for sharing.
A very good, tasty, simple recipe to make. It was full of flavor and I will definatly make it again.
Delicious and super easy. I doubled the sauce recipe and added fresh mushrooms and yellow bell pepper. I used a rotisserie chicken, which made it even easier to make. It was very spicy and really good! I will definitely make this again!
very yummy and easy to customize. cant wait til next week so i can try it with shrimp and peppers
Delicious but WAYYYY too hot for my taste..next time I will be adding more sweet & less spice
this made a fast dinner. good. not outstanding, but good mix of flavors.
Awesome!I didn't add the chili paste and it was still delicious
LOVED THIS! I followed this recipe exactly with the exception of adding a boag a frozed mixed stir fry veggies and a bag of frozed mixed peppers, and doubling the sauce because of the extra veggies. Just make sure you steam them in the microwave first or your sauce might become watery. Can't wait to make this again!
Excellent and super easy. I tweeked this one by cutting the chicken into pieces, coating them in cornstarch and frying till slightly golden the day before; since I was making it for a big family dinner. On the day I stirfried the veggies, then added chicken and sauce. It was great for left overs, a bit of a kick when severed the second time around.
This was REALLY good... enjoyed it. I did screw up something. I was making a cup of chicken stock with a bullion, and I forgot to just take 1/8 cup of it... I put all of it without realizing. So it was really runny. Well either way, it was still very good! Instead of broccoli because my boyfriend hates it with a passion (sigh!), I used sliced yellow squash and zucchini and put it in the pan at the same time as the chicken and onions. I thought the amount of spices were just fine. Had a kick. But I do see the missing sweet. Very VERY very good! Thank you so much for sharing!
Very easy and very good. I changed it slightly due to not having chili paste and wanting more vegetables. I added two stalks of celery and half a cup of pre-cut carrot sticks for more substance. To replace the chili paste, I diced two medium sized jalepenos. Because I added a couple other ingredients, I increased the amount of soy and hoisin sauces to one and a half tablespoons while adding one quarter cup chicken broth instead of chicken stock. This will become a staple in my diet as it was very tasty with the right amount of sweet and spice and easy to cook.
Very good, definitely double the sauce. I only gave this 4 stars because I have a slightly sensitive stomach, and while this tasted delicious, my stomach had quite another opinion. Otherwise, the taste is fantastic
I wanted to make chicken and broccoli today but didn't have chicken so I subbed pork, and I put it all in the crock pot. I quadrupled the sauce but kept the chili paste to one tablespoon thinking it would be plenty, and it was. I cooked the pork in the sauce, then tossed in baby carrots, then tossed in the broccoli. Once everything was done and the pork was completely falling apart, I mixed in about 6 teaspoons of cornstarch to thicken the sauce, then served over rice. It was spicy but not too spicy, and pretty tasty. This recipe clearly modifies well and using the slow cooker made it a breeze. Thanks for the recipe!
This would be much better if the sauce was increased as there isn't much to it, leaving little flavor.
This recipe has good bones but definitely needs to be tweaked if you like more flavorful recipes like myself. In addition to the veggies it calls for, I added red bell pepper strips, used all 8 cloves of garlic, light sprinkle of red pepper flakes instead of chile paste and I used fresh ginger instead of ground powdered. I also doubled the sauce and added 1T brown sugar. Even with those changes, I still found it a bit boring for my taste. In the end I tripled the sauce, used about 2-3T brown sugar and about 2T of creamy peanut butter. I like a little more sauce; next time I'll quadruple it.
Don't pre cook the broccoli. And add some cashews or peanuts. Very good recipe. Also drench the chicken in corn starch.
I made this for dinner tonight. I did enjoy it but felt that the sweet aspect of the dish wasn't really there. I also had to add extra chicken stock so there would be some moisture to the dish. Other than that I really enjoyed it and would make it again maybe pineapple chunks or honey would sweeten it up. Overall a very good and healthy stir-fry!
This is excellent! Added onions, red peppers, mushrooms which I stir fried first than added later with the chicken and the sauce. I quadrupled the sauce and served over rice. I also mixed the sauce ahead of time with the seasonings and let it marinate. Best stir fry I have ever made
Nothing that sweet about this meal, too spicy.
Really like it. Used broccoli & carrots,made twice the amount of sauce, but didn't add the hoisin sauce to it. I will make this again because it was so easy to do versitile, and taste good.
This was good but I agree with the others its very spicy so if your not into the really spicyness then use less chile sauce.