Pat's Broccoli and Chicken Stir-Fry

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Very tasty and healthy-I added sliced sweet red peppers, snap peas and baby bella mushrooms, doubled the sauce recipe to serve over rice. I put in less than a pinch of the red pepper flakes, which is all I use in any recipe calling for this ingredient as I don't see the purpose of burning my mouth when I eat. I used perfect portions chicken tenderloins. Served over brown rice and sprinkled sliced green onion on top. Will make again

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I just watched the video and they said a 1/2 tsp of red pepper flakes. The recipe has an error that says 1/2 Tbsp.

Very tasty and very spicy. I tripled the sauce and cut the red pepper flakes down to a 1/2 tsp and it was still very spicy. My kids could barely eat it. I'm going to try 1/4 tsp next time. I also added some carrots, baby corn, straw mushrooms and red pepper. I served it over rice but look forward to trying it with noodles for a lo mein next time. I also used some chicken breasts instead of the thighs because that's what I had on hand. I think shrimp would also be a nice substitute.

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Way too spicy, this dinner was spicier than the hot chicken wings I had last night!

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Excellent recipe! I just made this and my family loved it!! I also added sliced Baby Bella mushrooms and matchsticks carrots. Made three times the sauce.

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Delicious! I took everyone's word and doubled the sauce. I don't like too much soy sauce so I did three tablespoons instead of four and it was great. My boyfriend prefers shrimp to chicken so that was my only substitute. I definitely would recommend it.

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Loved it!! I would double the sauce, but don't double the red pepper flakes or it will be to spicy. I add julianned carrots and serve with white rice. Goes great with strawberry banana smoothies!! Excellent dish!!!!! Definitely a keeper..i am making it today for like the 5th time, and it wont be the last!

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This dish was excellent. I doubled the sauce as many recommended, but did not double the pepper flakes. My kids (5 & 8 said it was a little spicy, but I liked it. Used white meat instead of dark and also added water chestnuts, sauteed onions and mushrooms, served over brown rice. It's a keeper!!

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First time cooking in a wok, this was a simple recipe to execute, as well as delicious. Even my seven year old ate it, spice and all. I will try doubling the sauce as many of you have recommended, as well as add some honey. Great success!

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I loved the depth of flavor in the sauce. I tripled the sauce and used (2 small heads of broccoli, (1 bunch of asparagus, (2 cups of mushrooms and (2 lbs of bite-sized cubes of chicken tenderloin. Served it over whole grain rice. It was delicious. The meat tasted even better the second day, after sitting in the sauce. Next time I will cook the meat, mushrooms and sauce the day before so it can sit in the juices, then reheat and toss with the other vegetables before serving. This dish tastes awesome.

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The family really enjoyed this stir-fry. I added Hakubaku udon Japanese wheat noodles. I cooked them in the same boiling water from steaming / blanching the broccoli. I prepared this with 6 cups of broccoli and a large red pepper added nice flavor & color to the stir-fry. It's rare when everyone raves and finishes their plate. I will make this often. Thanks for all the helpful tips with the additional sauce.