Chicken and Broccoli Stir-fry

Game Plan: Marinate the chicken while you prepare the rest of the ingredients

Total Time:
27 min
Prep:
5 min
Inactive:
15 min
Cook:
7 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 pound chicken breast (about 2 breasts), cubed
  • 3 scallions, whites only, thinly sliced on an angle
  • 2 cloves garlic, minced
  • 1 -inch piece peeled fresh ginger, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon, plus 1 teaspoon cornstarch
  • 1 1/4 teaspoons salt
  • 1 tablespoon dry sherry
  • 1 tablespoon dark sesame oil
  • About 1/3 cup water
  • 3 tablespoons vegetable oil
  • 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
  • 3/4 to 1 teaspoon red chili flakes, optional
  • 1 tablespoon hoisin sauce
  • Garnish: toasted sesame seeds, optional
  • Serving suggestion: Jasmine rice
Directions
Watch how to make this recipe

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Notes: The garlic and ginger can be chopped together in a minichopper to save time.

Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.

The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?


CATEGORIES:
View All

Pairs Well With
Riesling

Peachy, honeyed white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 248
I like the addition of peanuts and matchstick carrots!  item not reviewed by moderator and published
Very delicious! Taste better then anything I've eaten at Chinese restaurants. Thanks for the recipe. item not reviewed by moderator and published
This is a very good recipe except for one thing...the sugar.  I thought it was a strange ingredient for a stir fry but since no one else mentioned it I used it. As I was adding it I thought it was an awful lot but decided to be faithful to the recipe...big mistake.  It was really sweet. I will make it again but next time I will not use the sugar. item not reviewed by moderator and published
Fantastic and EASY. Don't think twice, just make this. Kids loved it, too.<br /> item not reviewed by moderator and published
This was great!  Didn't use sherry as I didn't have any.  Added matchstick carrots, peppers and peanuts.  Very adaptable recipe. item not reviewed by moderator and published
There's got to be a better  and less expensive way to prepare Asian food than to purchase, and keep on hand, 9 different bottles of sauce... item not reviewed by moderator and published
i have no idea why all these recipes call for chicken breast when real chinese cooking (most asian cooking) really uses the dark meat, which is so much more tasty, not to mention less expensive.   makes me crazy. item not reviewed by moderator and published
This is an easy to work with recipe.  I was able to modify if for my picky family.  They loved it. item not reviewed by moderator and published
This was fantastic! We added carrots, a green pepper and hot sauce.....it is my new favorite chicken stirfry recipe. <div><br /></div> item not reviewed by moderator and published
I saw this recipe on Instagram and I literally ran to my kitchen and began making it for lunch. It turned out amazing. I was missing the wine and one other ingredient but I have to say I am grateful for these recipes. item not reviewed by moderator and published
loved this recipe. i used string beans instead of broccoli since i didn't have any and it turned out great. also i didn't have hoisin sauce but i had oyster sauce and it was perfect. i suggest putting more ginger and garlic than suggested but that's probably just me showing my filipino heritage lol have fun in the kitchen! item not reviewed by moderator and published
I made this recipe for lunch today and from fridge to table it took less than 30 minutes. I didn't have hoisin sauce and it wasn't needed AT ALL. The chicken and marinade made plenty of sauce with the cornstarch, almost too much. I added water and all it did was make more sauce! item not reviewed by moderator and published
This recipe is delicious. We made it last night for the first time and loved it. Makes such a difference to marinade the chicken. I added carrots and snow peas, as I like more vegetables and added color. I also added more garlic. I think adding cashews to the dish might be tasty too, although we haven't tried that yet. Goes beautifully with jasmine rice, but brown would be good too. item not reviewed by moderator and published
Very yummy. Added sliced mushrooms and carrots too. The ginger and garlic flavor combination is classic. item not reviewed by moderator and published
I really liked this! The flavors were unique and fresh. I doubled the parts that made up the sauce because I prefer a lot of sauce for my rice. item not reviewed by moderator and published
We loved this. I did add a little extra hoisin sauce and ginger. Will definitely make this dish again. item not reviewed by moderator and published
Family loves this. Great favors throughout. Take out is now unacceptable. Recipe is quick and easy so we are all happy. item not reviewed by moderator and published
This was excellent! Maybe 5 minutes prep for others…it was close to an hour for me which didn't bode well on a school night! Very good. Wish I would've read more of the reviews and doubled the sauce because it was so tasty just wish we had more. A little less ginger for me next time. I may have used slightly over an inch but will probably go with 3/4 next time. item not reviewed by moderator and published
This was one of the tastiest dishes I have ever eaten. I did double the sauce as other reviewers recommended. Since salt was part of the sauce, I stupidly doubled it as well which I think was a huge mistake. The following week I made it again and still doubled the sauce but did not double the salt and it was perfection :) item not reviewed by moderator and published
Amazingly tasty and easy. There are quite a few steps, but if you get everything all prepped ahead, it goes right along smoothly! My husband is kind of particular with his Chinese food choices, and he flipped over how good it was. Will make again, and again. item not reviewed by moderator and published
Terrific recipe, definitely restaurant quality. In fact, if I had a meal this good at a restaurant, I'd be thrilled! I followed the recipe pretty closely. . . . used cauliflower with broccoli as the main vegetables; added sliced shitake mushrooms. I used boneless, skinless chicken thighs rather than chicken breast . . . served over brown rice. item not reviewed by moderator and published
This was amazingly yummy! My husband and I thought it was restaurant worthy. I know it's a lot of ingredients, but there is so much depth of flavor. Followed recipe exactly. Go easy on the rice because it's so good on it's own already you don't want the rice to absorb all the sauce. I went ahead and just bought the hoisin sauce because it wasn't that expensive at Walmart and it will last a while (which is good because I will definitely be making this again soon!) item not reviewed by moderator and published
this was alright. next time i think i'll double up on the soy sauce, or maybe serve with rice that's been cooked in broth. it tasted great in the pan but as soon as it hit the rice, the flavor thinned out and it tasted a bit bland :( item not reviewed by moderator and published
So delicious, taste just like the PF Chang's version of garlic and ginger broccoli chicken. I omitted the 1/4 tsp of salt after reading that the dish was a little salty from other reviews.... Also added maybe a little more ginger and garlic than the recipe called for but it was soo good. item not reviewed by moderator and published
Loved this recipe!! I was a little worried because I dislike the smell of the sesame oil, but it turned out delicious! I used minced garlic and ginger paste and had no sherry, so it was left out - never missed it! I also used low sodium soy and it was still a little salty (which I like, but know I shouldn't have) so next time I'll go a little lighter on the salt that I added. All in all - a keeper!!! item not reviewed by moderator and published
excellent. even without hoisin sauce( i didn't have any)! item not reviewed by moderator and published
Very Yummy! item not reviewed by moderator and published
Very delicious. I didn't have sherry, so I substituted red wine vinegar. The whole family loved it. I also used thin sliced chicken breast. Will definitely make again! item not reviewed by moderator and published
My family and I really liked the flavor of this recipe. I left out the sugar and increased the amount of ginger and garlic (used jarred minced of both - makes prep much quicker). I also doubled the recipe cause I had 4 chicken breasts and a lot of broccoli. I served it over basmati rice cooked with a little rice wine vinegar.Everyone had seconds and asked that I make this again. item not reviewed by moderator and published
Very tasty - my husband likes food extra spicy, so I diced two chilies in the maranade sauce. I also added whole sugar snap peas with the broccoli. When the dish was almost complete, we added two eggs to bind the food. Will definitely make again. item not reviewed by moderator and published
Very good and quite easy to prepare. Excellent flavor. I added slices of Pork also. It is my go-to 'any meat' Stir-fry recipe. item not reviewed by moderator and published
Very easy and very tasty! Didn't have sherry so omitted it. Chicken was so tender!!!! Made this on a Saturday before going to work. Now I have something wonderful to come home to... that is if my daughter and husband don't get to it first! item not reviewed by moderator and published
This recipe was very tasty! I omitted the sherry, because I didn't have any. I didn't have any hoisin any hand either, so I followed a recipe that was posted from a fellow reviewer. I didn't bother making the full amount listed, however. I just dumped what I deemed to be equal parts of the recipe into a tablespoon and called it good. :) I brought down the red chili flakes just a touch because I have two little girls who are intolerant to spice; other than these modifications, I made the recipe as called for. It was a great way to use up some broccoli I had on hand, I'll make this again soon. item not reviewed by moderator and published
Will definitely make again, though I felt it was a little light on the sauce, so may make double the sauce the next time. item not reviewed by moderator and published
I'm short on time so I'll keep this brief.... AWESOME recipe. Love the sauce / marinade. Love the use of broccoli stems. Definitely check this one out. item not reviewed by moderator and published
My husband LOVED this recipe and I thought it was great. I didn't have broccoli, so I used our fresh green beans. Also, I didn't have hoisin sauce and so I looked up a recipe online for hoisin sauce and I'm glad I did. Hoisin sauce - 4 tablespoons soy sauce 2 tablespoons peanut butter or black bean paste 1 tablespoon honey or molasses or brown sugar 2 teaspoons white vinegar 1/8 teaspoon garlic powder 2 teaspoons sesame oil 20 drops chinese hot sauce, habenero or jalepeno 1/8 teaspoon black pepper Stir well. item not reviewed by moderator and published
I followed the directions exactly and it was delicious! Tasted just as good as the chicken and broccoli you get from Chinese take-out. item not reviewed by moderator and published
I love this recipe.It was a big hit with the family, Very flavorful!!! item not reviewed by moderator and published
Very good.... Although I omitted the sherry from the recipe. The longest part of the process was the preparation. Once I actually started cooking it was a relatively fast recipe. I served it on top of just plain white rice (my husband doesn&amp;#39;t like brown rice and he devoured it. I will definitely be making this again. item not reviewed by moderator and published
I doubled the recipe to feed 5 people using the exact ingredients it called for. I had to make the hoisin sauce from scratch, overall we enjoyed the recipe but I felt it was a bit too tangy. item not reviewed by moderator and published
We loved this! I didn&amp;#39;t use the sherry, and I didn&amp;#39;t have fresh ginger so I used ginger seasoning. It was an easy recipe that turned out delicious. Will make again! item not reviewed by moderator and published
Great recipe. I would have given 5 stars, but I made a few changes: I seared the whole chicken breasts on my grill to give added color, a little smokiness, but I didn&amp;#39;t cook through. I let them cool, then cubed and marinated with other ingredients. I also added sliced mushrooms and cooked with the broccoli florets. At serving time I replaced almonds with Ramen noodles for extra crunch. (I put 1 pack of Ramen Noodles, without seasoning pack, in a zip-lock bag and crushed. I added 1/2 stick of butter to pan and sautéed noodles until lightly browned, cooled and sprinkled on top of dish item not reviewed by moderator and published
Yum. Very simple recipe with good results. It filled us up without being too heavy. item not reviewed by moderator and published
Really good marinade, even without having any hoisin sauce or sherry vinegar. We used steak instead of chicken. Next time we'll double the sauce and add more salt. item not reviewed by moderator and published
I tripled the sauce for the recipe. A overdid the salt a bit but was really really good. Good staple weeknight dish. Kids are eating it, so thats all I can ask for! item not reviewed by moderator and published
I think I've spoiled myself for Chinese take-out. This was a great recipe with delicious results, although with the prep time it wasn't quite as quick as I would have liked. I didn't have any fresh ginger so I substituted powdered and while I know fresh would have been better the powdered was still good. I also added water chestnuts which were a big hit. My family loved this meal so I will definitely make it again. item not reviewed by moderator and published
OMG. This is a amazing dish..Beautiful light and fresh taste. I added a little extra if anyone wants to try. I added asparagus with water chestnuts, with a little extra stir fry sauce. I was unable to hosin sauce. I would definitely make this dish again. item not reviewed by moderator and published
This was very tasty. I used one whole scallion instead of just the whites, because I love onions. And I also replaced the chicken with tofu since that was what I had. However, next time I will definitely try it with chicken. This recipe was very tasty! item not reviewed by moderator and published
This was absolutely amazing. I didn't have enough broccoli, so I added other veggies into this dish and it turned out great. item not reviewed by moderator and published
This recipe was easy and fantastic. I didn't have dry sherry so I didn't use it. I also did not have hoisin sauce so what I did it was look up the ingredients to the sauce, and added those things to the stir fry. It came out AWESOME!!! WAAAYYYY better than a Chinese restaurant! Thank you again Food Network! item not reviewed by moderator and published
I added some bellas, but it was pretty bland. Easy recipe to make, but it needs a little flavor and spank. item not reviewed by moderator and published
This is a great recipe and definitely a "keeper". I made this last night and my family absolutely LOVED it. It had great flavors. I followed the recipe to a "T" and did not change anything. Surprisingly I had all of the ingredients. Just absolutely DELISH! item not reviewed by moderator and published
Just what I was looking for - the technique was simple and the flavor was excellent. I like that the broccoli stems are not wasted. Agree with other reviewers; will make more marinade next time. In the meantime, I just added additional water as I sauteed things. Next time I'll add some mushrooms and who knows what else. Thanks! Yum. item not reviewed by moderator and published
I loved this recipe and will definitely make it again. My only recommendation is to double the amount of sauce, because there wasn't enough sauce when I made it. Also, I marinate the chicken for longer than 15 minutes and it turns out better. Other than that, fantastic recipe! item not reviewed by moderator and published
You have to try this recipe. We loved it! I basically followed the recipe but I used more garlic (I always do and used minced ginger from a jar. I also used a chili garlic paste rather than red pepper flakes. I served over oriental noodles. Mmmmmm! I love the versatility of this recipe. Next time I will make more sauce but you can serve over rice or noodles. You can use snow peas, mushrooms, onions, carrots, steak or chicken. I will certainly be using this recipe again and again and again. item not reviewed by moderator and published
this recipe i followed exactly and it is delicious. my six year old even loved it! i agree with other reviewers that i would make more sauce. item not reviewed by moderator and published
Absolutely loved this recipe, I love chicken with brocolli but dont like the quality of food anymore from my local chinese spots so decided to try this one out and it was great, it had all the right amounts of flavor and I would definately make this again. Thank You for this recipe!!! item not reviewed by moderator and published
How do 3 different peope from supposedly 3 different parts of the country write the exact same review? Does this site PAY reviewers? This recipe is just what I've been looking for because I'm a family of 1 but a big eater and I can get 2 - 3 meals from this. It's amenable to using different veggies and modifications of spices and other ingredients. I put it over regular long grain white rice, spagetti noodles, or chow mein noodles. It's a definite keeper! item not reviewed by moderator and published
Made it pretty much exactly as described (scaled back on most of the ingredients because we were only two and used extra ginger and it was very tasty. I recommend making more marinade. While there was enough marinade to cook with, it would have been really nice to have had more "sauce" for the rice. BTW, it seems many people didn't use hoisin sauce; I did and my wife and I liked it. item not reviewed by moderator and published
It was awesome! Even my kids loved it--one of which is super picky. Although it did have a lot of ingredients, it was very simple to make. Totally recommend it! item not reviewed by moderator and published
Followed this recipe exactly (I usually don't and I have to say it was fantastic. It had that perfect amount of sweetness from the sugar and spiciness from the red pepper flakes that I like. Will definitely make again. item not reviewed by moderator and published
Love this recipe! If you have the taste for some Chinese food. this will fix it without a doubt. We always double this recipe, I don't use the hoison sauce for this recipe, we do serve it over jasmin rice and we add thinly sliced baby carrots to this: it's always better then second day. My husband loves this recipe and suggests that i cook this for our friends when we have them over. Enjoy! item not reviewed by moderator and published
Outstanding. The most delicious stir-fry. I replaced the dry sherry with rice vinegar and white wine. Make sure you stir-fry the marinade with the chicken, which I think is not clear in the recipe. I didn't need the hoisin sauce or the extra cornstarch. item not reviewed by moderator and published
This was so yummy and very easy to make. I made this for my picky family and they ate it right up--no leftovers. I didn't have any sherry so, I added a splash of rice vinegar and also added a bit more hoisin sauce. Tangy and delicious. item not reviewed by moderator and published
My whole picky family loved it!! I doubled everything but eliminated the sesame seeds and oil since we have a sesame allergy in the house. I also didn't add the hoisin b/c i didn't have any. I didn't think the recipe even needed the extra cornstarch and water. Great recipe. It will replace my old chicken stir fry recipe! item not reviewed by moderator and published
Better than a restaurant. I put a bit of Sambal Oelek instead of pepper flakes, added some water chestnuts, and served over Soba noodles. item not reviewed by moderator and published
My friend and I made this for my large family. We all loved it, and I think it tasted better than any restaurant I've ever been to. item not reviewed by moderator and published
Prep took a LOT longer than 27 minutes. I also put in a whole lot more of the sauce. This was fantastic though! Definitely a keeper! item not reviewed by moderator and published
Everyone loved it from my 18 month old to the husband, will definitely go on my list when wanting fast food Chinese we will make this instead! Simple, easy and fast to make! Definitely double the sauce as most reviewers have said: item not reviewed by moderator and published
Excellent dish! My husband said he would put this dish up against any dish he has ever had in an Asian restaurant. I thought it was delicious and reminded me of a healthier version of a P.F. Chang's meal. I agree with the other reviewers about doubling the sauce. It is a great idea, but not completely necessary. I added a few extra teaspoons of soy sauce and hoisin sauce + a squeeze of honey. I recommend tasting the sauce and adding what you feel is necessary at the end. Also, I have spent forever finding the perfect rice to serve with a dish like this. I HIGHLY recommend the 365 brand organic Thai jasmine rice at Whole Foods. If you have this store in your hometown, it is worth th trip just to get this rice!! It cooks like a fluffy basmati rice and is wonderful ( I didn't even add butter!. It comes in a medium size resealable bag and is priced reasonably for the amount you get. I will definitely make this again! item not reviewed by moderator and published
Yum! A tasty and healthy dinner. I used broccoli rabe because it's a little sweeter and I like the way it looks. It was really easy to make a vegetarian plate too. I cooked the broccoli in one pan. Then, used a second pan for cubed portabella. I split the broccoli between the two pans (one chicken, one portabella. I didn't add corn starch to the portabella pan and it was just as good. I think I'll skip the extra cornstarch and water next time. I served in on Soo Foo (a mix of long grain brown rice, lentils, wheat berries and oats. It's extra nutrition and once you put the sauce on it's not much different than strait rice. Next time I will try using 1/2 honey as stated in a another review. Thanks for the idea! item not reviewed by moderator and published
Really liked this. It had an excellent flavor with not too much heat (I cut back on the red pepper flakesso it was a perfect balance where the kids were still willing to eat it. The ingredient list was all things I have on hand any way, and it was easy to prepare. Will def make this again. item not reviewed by moderator and published
I don't cook much...but I made this very easily and it was soooo good! It isn't a generous 4 servings (barely fed my husband, myself and 2 little girls...so I'd suggest 1.5ing the recipe if you're really serving 4. And make sure you're wearing oven mits or a long sleeved shirt when you cook it - cause the splatter is hot! item not reviewed by moderator and published
Amazing!! I absolutely loved it : Only change is to add the garlic and ginger to the broccoli about the last minute it is done cooking so that it doesn't burn. item not reviewed by moderator and published
followed recipe exactly. loved it. item not reviewed by moderator and published
The only thing I didn't like about the recipe was that you use the marinade from the chicken as the sauce. I know there are tons of people that don't have a problem with that but I do. So here is what I did. Prep the broccoli according to directions. I wanted plenty of sauce so I tripled all the other ingredients with the exception of the garlic which I simply doubled. In my house you can't have too much garlic but rather than adding chili flakes, I used srircha which has garlic in it so..I combined everything inclucing the hoisin, water and cornstarch in a bowl. I also left out the extra salt and used a blend of 1/2 sugar and 1/2 honey. I sliced the chicken super thin and then seasoned it with soy sauce (2 tablespoons and let it sit for 5 minutes so the chicken had a little flavor. Then cooked broccoli, removed, added chicken, cooked until brown, returned broccoli, and then added my sauce. Served over white rice. Tasted amazing and I wasn't afraid to eat it. item not reviewed by moderator and published
We made this last night and it was simply delicious. Finally, I found a recipe that is very flavorful and light. My family loved it. My only changes were I sprinkled a tad more ginger on the broccoli as I was stir-frying it. Chop and prepare your ingredients in advance to make the actual cooking part easier. item not reviewed by moderator and published
Can I say I've made this 4 times in the last 2 weeks?! Great combination of flavors. My only changes were that I didn't add the remaining ginger and garlic until I cooked the chicken. It burnt with the broccoli. I also added a handful of chopped cilantro at the end 'cause, well, I always use cilantro with Asian flavors. Thanks Food Network Kitchen!! item not reviewed by moderator and published
Delicious! This recipe instantly moved into our top 10 most frequently made dinners. We always double the recipe and take to work for lunch the next day or two. Only modification we make is to add a little extra hoisin. Great dinner!! item not reviewed by moderator and published
Excellent!! and so easy. Dinner from start to finish in 30 minutes. item not reviewed by moderator and published
New family favorite. item not reviewed by moderator and published
Absolutely delicious! I was missing one ingredient, sherry, but this meal was still amazing! It was pretty quick and easy. I added more Ginger and doubled up on the seasonings, to accommodate my family's preference. It was so good my husband is having leftovers for lunch!-: item not reviewed by moderator and published
Another great recipe and sooo quick and easy to make. I'll try to make it with thin sliced ribeye next time...beef &amp; broccoli. item not reviewed by moderator and published
I added 1/3 cup of honey roasted peanuts... hands down!!!! This is a keeper! I modified this dish, delish too with spaghetti noodles (much like in my favorite Chinese Restaurants, I just took out the broccoli florets and reduced water. item not reviewed by moderator and published
This recipe is amazing! I sometimes even crave it, the broccoli is cooked to perfection and the chicken is super moist and flavourful!! I sometimes add red bell pepper and some thai chillies to spice things up. I would definitely recommend this recipe if your in a weeknight rut! item not reviewed by moderator and published
If I could give this more I would. It was so easy and so fast. I doubled the garlic and ginger and also the sauce. I didn't have cornstarch so I used flour and it worked fine. The best!!! item not reviewed by moderator and published
We LOVED this stir fry!! A MUST make for everyone! item not reviewed by moderator and published
Glad I stumbled acorss this recipe. Easy and much better than any bland chicken and broccoli's I have made in the past! I basically followed the recipe but didn't have Hoisin sauce so as one reviewed suggested, I used plum sauce. It was very good. Next time I will try with hoisin sauce. EZ too. item not reviewed by moderator and published
My guests told me this tasted just like their local take-out, only much better! This recipe is delicious, and surprisingly easy to make. Took the suggestion of other reviewers and substituted low-sodium chicken broth for water, and added red and orange peppers to the broccoli. Will definitely be making this more often! item not reviewed by moderator and published
Fantastic! Everyone loved it. Simple, flavorful, nutritious meal. item not reviewed by moderator and published
Very good; quick and easy. Will add additional vegetables next time. item not reviewed by moderator and published
When I use a new recipe, I try to follow it exactly as written the first time. I thought this stir-fry was awesome as did my health nut daughter. My 14yo grandson did say he'd like more sauce. Next time, I'll make more sauce and add some other vegies as well, but definitely delish as is. item not reviewed by moderator and published
This is a really good stir-fry, lots of flavor! I always add extra garlic, and, since I never have sherry, I use rice vinegar instead. I also add a little extra hoisin and water for more sauce. Perfect with sesame seeds and over jasmine rice item not reviewed by moderator and published
Very good, added more garlic and used low sodium soy sauce, and cut back on the salt. It was very tasty! item not reviewed by moderator and published
Love this dish, have made it a few times, this time i added extra garlic and hoisin sauce and I think it has been the best yet. item not reviewed by moderator and published
This is super tasty. Big score in our house. I swapped the Hoisin for plum sauce - more sweet and happened to be lying around in the cupboard. And, yes doubled the quantity for the marinade, sauce. I was practically licking the plate. item not reviewed by moderator and published
quick, easy, and flavorful. item not reviewed by moderator and published
I should have heeded other reviewer's advice to double sauce, I think I would even triple it next time. Added 2 tsp of Sriracha Chili sauce to spice it up. I thought the balance was nice and would lend itself to a number of personal interpretations. item not reviewed by moderator and published
Excellent weeknight meal, and alternative to takeout. Used pound and half of boneless chicken thighs instead of breast for more flavor, and added some cashews. Also bumped up the sauce a bit, 1/2 tablespoon each of soy and sherry. Could play with this by adding some more or different veggies, like Chinese eggplant, bok choy, or carrots. Also, used the wok instead of non-stick pan, gives you more carmelization and flavor. Nice! item not reviewed by moderator and published
This is really good and on par or even better than what you can buy from the local Chinese joint. I doubled most of the sauce components. Instead of 5 cups of broccoli I used 3 cups and some carrots sliced lengthwise. Next time, I will also cut the chicken thinner, reduce the ginger to 1-2 tsp (even though I am doubling the sauce and cut the sugar altogether. This is a fabulous recipe and my wife agreed that it is one of my best meals. The only reason I give it 4 stars instead of 5 is because there is just too much ginger. Start with less and increase it if you want more next time. item not reviewed by moderator and published

Not what you're looking for? Try:

Chicken-Broccoli Stir-Fry

Recipe courtesy of Food Network Kitchen