Chicken and Broccoli Stir-fry

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quick, easy, and flavorful.

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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.

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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!

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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.

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I used garlic flavored oil instead. This was a flavorful stir fry with a pleasant sauce texture. I will definitely make it again.

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This is an excellent recipe. The marinade really makes the difference. The chicken comes out moist and very flavorful. The recipe is very well written and easy to follow. I've tried it also with different vegetables (red peppers, carrots and onions and it still come out delicious. Better than take out!

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Complex combination of flavors. Well staged preparation. Recipe layout could be improved to make it easier to follow - there's a lot of time pressure in each step.
Overall, one of the best stir-fry recipes I've tried

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This is an excellent stir fry foundation recipe recipe. The marinated chicken makes the biggest difference. I think I will cut the sugar in half next time, but that's just my taste. I also used regular sesame oil and it works fine.
I used about half the broccoli and added a head of bok choy, red bell pepper, white onion, 2 or 3 serrano peppers, and baby bellas - amazing. Since I put so much in the pan it takes a while longer to cook than the recipe states. I recommend using half sesame oil and half vegetable oil for the vegis, just because the flavor of the sesame oil is so wonderful, and add a little soy sauce to the vegis, as well.

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Hate to be a hater, but I was so disappointed in this recipe I felt compelled to write a review, which I never do. I take the reviews to heart when I pick a new recipe to try and I love reading the tips to tweak each one. I doubled the sauce as advised because my family is into extra sauce. But everything about the taste of this was off. I would go back to "sesame chicken with snow peas" as a dependable recipe.

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This is a GREAT recipe!!! I recently bought a carbon steel wok and have been experimenting with lots of asian recipes. I have tried the Neely's version, which is good, but decided to make the Food network Kitchens' version today. When cooking Asian recipes, I always use authentic ingredients.....so I used Shao Hsing rice wine for the dry sherry and organic soy sauce (available at the asian market or Amazon. As suggested by a reviewer, I used oyster sauce instead of the hoisin sauce since the recipe called for 2 tablespoons sugar and hoisin sauce is already sweet. I used low sodium chicken broth instead of water and kosher salt for the salt,(I only use kosher salt in my kitchen, added thinly sliced carrots, green pepper and onion cut in chunks, and 1/4 teaspoon red chili flakes. The flavors were just right....not sweet or salty and it tasted just like the Chinese takeout.