515 Ratings
  • 5 star values: 282
  • 4 star values: 182
  • 3 star values: 38
  • 2 star values: 9
  • 1 star values: 4

Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.

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  • Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.

  • Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

156 calories; 6.2 g total fat; 36 mg cholesterol; 606 mg sodium. 10.9 g carbohydrates; 15.9 g protein; Full Nutrition


Reviews (349)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/09/2005
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.
(226)

Most helpful critical review

Rating: 1 stars
02/04/2008
Too spicy!
(3)
515 Ratings
  • 5 star values: 282
  • 4 star values: 182
  • 3 star values: 38
  • 2 star values: 9
  • 1 star values: 4
Rating: 5 stars
05/09/2005
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.
(226)
Rating: 4 stars
01/02/2006
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.
(179)
Rating: 5 stars
08/22/2007
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.
(167)
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Rating: 5 stars
10/31/2004
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
(59)
Rating: 4 stars
05/26/2008
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!
(52)
Rating: 5 stars
02/01/2007
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.
(47)
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Rating: 4 stars
04/13/2010
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.
(36)
Rating: 4 stars
02/15/2006
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.)
(30)
Rating: 4 stars
12/07/2009
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.
(28)