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Pat's Broccoli and Chicken Stir-Fry Recipe

Pat's Broccoli and Chicken Stir-Fry

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Average Rating:

Total Reviews: 113

Showing 91-100 of 113

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  • on August 02, 2010

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    I made this for dinner tonight and it was very good. I used canola oil as that is what I had on hand - I also used it sparingly which I think made the dish little lighter. I also added some carrots and zucchini along with the broccoli and doubled the sauce. It was so good! The sauce is wonderful! Great combination of sour, sweet and salt but not over powering.

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  • on July 31, 2010

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    This aired this morning and I made it tonight. I had most of the ingredients on hand already which was a huge plus! Taste's just like I purchased from store only 100% better. Thanks Pat & Gina. I feel so empowered...I can actually make chinese @home in m very own kitchen. I am about to attempt the fried rice now. Very tasty!

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  • on July 27, 2010

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    This was wonderful even meatless. I prepared it with extra broccoli and added red pepper, carrots, mushrooms, and sliced water chestnuts, stir-frying them in oil and chicken stock, but the sauce was the real star. I ended up tripling Pat's sauce recipe, and the more I added to the cooked vegetables, the more delicious they tasted. Served it over orange ginger brown rice as a side to Ellie Krieger's teriyaki chicken thighs. Dinner was a huge hit! I'll be trying this again soon as a main dish with the chicken and whatever vegetables I have on hand. Definitely the best stir-fry I've ever made.

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  • on June 21, 2010

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    First time I made this dish, I did not use brown sugar just because I don't really care for sweet dishes. The dish was good, but seemed like it was missing something. (Duh..brown sugar. So, the second time around I made sure to include the brown sugar. Woohoo!! It was wonderful. It doesn't really add a sweetness. It truly just makes the orange juice shine. Great recipe. We love it.

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  • on June 17, 2010

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    This recipe was great! We loved everything about it the seasoning were just right for us. I have nothing negative to say about this dish, and I can't wait to make it again. Thanks Pat and Gina for creating such a great recipe!!

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  • on April 11, 2010

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    I've never had this in a resteraunt, so I may not be the person to ask how closely it tastes. It was just OK. I don't have a wok and it took probably 20 mins to cook all the ckn. My 5 year old is, as I'm typing this, reluctantly eating this. Not sure I'd make this again. I had high hopes for this and might have been user error, but I'll probably keep making my own stir-fry.

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  • on April 08, 2010

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    I am so pleased to get this recipe. I'm always making broccoli beef or broccoli chicken stir-fry, trying to get those same flavors as in a restaurant. This is it. I loved the garlic, wouldn't take any of it out. Not too hot for us either. Just right. You could substitute beef for the chicken and either way, it is now one I will make over and over.

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  • on April 02, 2010

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    Good classic recipe without much fuss. But definitely reduce hot pepper flakes unless you like red hot food! Also reduced the garlic 4 cloves too much for quantity of ingredients. May also want to reduce ginger as a little goes a long way. Cut both garlic and giner in half. Adjust pepper flakes to your liking around 1/2 -3/4 tsp can be tasted... enough to enjoy. Also do not double the sauce, as some have done, it would be way too salty as the sauce is very concentrated. The small amount seasons everything. Served it mixed with linguini.

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  • on March 31, 2010

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    My husband and I loved this dish. It was very easy to prepare. I also doubled the sauce and used about 1 tsp. of groud ginger instead of fresh. The amount of spice was just right for us.

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  • on March 29, 2010

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    The family loved it. Like most ppl I doubled the sauce and halved the red pepper. I didn't have peanut oil on hand so i used EVOO, I used ground red pepper, and didn't use ginger. I also used chicken breasts. Will definately keep this one!!

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