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 (350)

Read More 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. Read More
(228)

Most helpful critical review

Rating: 3 stars
07/13/2011
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
(12)
518 Ratings
  • 5 star values: 284
  • 4 star values: 182
  • 3 star values: 39
  • 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. Read More
(228)
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. Read More
(228)
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. Read More
(182)
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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. Read More
(169)
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 Read More
(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! Read More
(53)
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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. Read More
(47)
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. Read More
(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.) Read More
(31)
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. Read More
(28)
Rating: 3 stars
07/13/2011
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
(12)