Chicken and Broccoli Stir-fry

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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.

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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!

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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:

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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!

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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!

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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.

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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!

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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.

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followed recipe exactly. loved it.

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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.