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Chicken and Broccoli Stir-fry Recipe

Chicken and Broccoli Stir-fry

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

Showing 21-30 of 60

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  • on March 14, 2010

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    This is great and I bet it could be modified to include whatever veggies you want or a substitution with shrimp or beef which I will try. Excellent find!

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  • on March 12, 2010

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    I also added red pepper flakes, in each stage of cooking. The chicken was so moist...I usually end up with dry chicken when I stir fry..never more!!

    Didn't have sherry so used Riesling. You can add what ever veggies you have on hand. It's the marinade for the chicken that makes this one a 5 star YUM!

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  • on February 17, 2010

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    This was excellent! My 15 year old son is very picky and he and my husband really liked this. I doubled the sauce because I like lots of sauce and it was just the right amount because we put it over rice. I also added some red pepper flakes to give it a little kick! DELICIOUS! I will definitely make this again!

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  • on February 11, 2010

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    Kids cleaned their plates...just waiting for husband to get home to see what he thinks. I am not a very good cook nor have I been cooking a long time so I didn't think it was fast or easy but I did it.

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  • on January 08, 2010

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    This was such a good recipe! I don't know a lot about cooking, but this recipe was so easy to make and turned out perfect! I will be making this recipe a lot in the future!

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  • on December 15, 2009

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    Since I seem to have given the only bad review, it makes me wonder if I made the same recipe. I found the dish to be very bland. I followed the recipe to a T, except that I used a shallot instead of the scallions. In looking the ingredients over, the only bad actor I can spot is the 2 tablespoons of sugar - a huge amount for a Chinese dish. Although the dish didn't taste sweet, I think that this much sugar may have overwhelmed the other flavors.

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  • on December 06, 2009

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    This is one of those great recipes that has the flexibility to be tailored to individual tastes. Also, I like that it's not swimming in soy sauce. I used a
    pkg of chicken tenders instead of chicken breasts and added thin sliced red
    onion, red bell pepper, mushrooms and celery along with the broccoli. Those little red chili flakes go a long way so I only use a sprinkling. Love the hoisin sauce so I used about three tablespoons to compensate for the extra veggies.
    Tastes great over chow mein noodles or Jasmine rice!

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  • on November 23, 2009

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    I have made this several times - with slight variations each time - but it always turns out spectacular! Definitely a favorite at our house!

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  • on November 11, 2009

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    made this last night and loved it. i tweaked it a bit by increasing the amount of ginger and adding cashews. so good!

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  • on October 16, 2009

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    This was so good...no longer will I order Chinese take out! I don't use sherry, so I used an extra T. of soy sauce instead. I used a combo of broccoli, sliced carrots, snow peas, onion, water chestnuts & bamboo shoots. Next time I'll add mushrooms. I did add a splash of chicken stock at the end. This is so easy & a great way to stretch a couple of chicken breasts. And I don't feel guilty after eating it like Chinese take out!

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