Reviewed: Jul. 7, 2009

This was very good. I agree that there wasn't enough sauce at the end of cooking and adding more soy sauce made it too salty. I think you should add an additional half cup of water and add a boullion cube. The Bok Choy is a keeper in this. loved it!

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jul. 2, 2009

This dish is wonderful. Quick, easy, and very flavorful. I did not have bok choy so I used regular cabbage. I will be adding this to my recipe box for sure!

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MRS. J

Cooking Level: Expert

Living In: Suffolk, Virginia, USA

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Reviewed: Jun. 4, 2009

This was m,y first time making an Asian dish and it was wonderful! So much so thatg we had a potluck and I ended up making this dish again- everyone loved it.

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scrappylove

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Reviewed: May 20, 2009

Definitely good. I added twice the oyster sauce and soy sauce and I'm so glad I did. Pepper was awesome in it - don't be scared of the full teaspoon! I didn't use any bok choy, just a ton of broccoli, which took a little bit longer to cook than the instructions said. In the future, I would cook the chicken for less than 10 minutes. Also, I had to add more than 1/2 cup water with the broccoli, there was just not enough liquid to make a sauce.

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KrisMarie

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: May 13, 2009

Wow, this was great! I didn't have any oyster sauce, so I used fish sauce instead. It was quite salty, however. Next time I will use low sodium soy sauce. I also separated the bok choy stems and leaves, adding the stems in with the broccoli and the leaves at the very end to ensure even cooking. Thanks for this one!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 7, 2009

I used pork chops instead of chicken and did not use brocoli.I agree with others, more soy sauce and oyster sauce. Next time I make it I would use pepper flakes to make it spicy and add the bok choy towards the end just for a couple of minutes so they stay crispy. great flavor and very easy

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pao2310

Cooking Level: Beginning

Living In: Miami Beach, Florida, USA

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Reviewed: Apr. 28, 2009

This is my last minute never fail broccoli chicken! I love it, so good!

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emma

Cooking Level: Intermediate

Living In: Mary Esther, Florida, USA

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Reviewed: Apr. 13, 2009

Very good and simple recipe. While marinating, I also added come cooking wine to the chicken to give it additional flavor. I omitted the bok choy and it was just fine! Great, fast dish! I will add carrots and mushrooms next time!

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DaDoubleJs

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Apr. 9, 2009

My dad and I made 3x the recipe. We cooked the chicken, and vegetables separately and then threw them together for a few minutes at the end so the flavors stay distinct. We separated the bok choy leaves from the stems and cut up the stem part and cooked that part longer than the leaves. It was excellent.

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Treven

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Reviewed: Apr. 2, 2009

I thought this was just OK. I can see where, as some folks said, it would be a good starter to add other veggies, but it was really rather bland. I even added more oyster and soy sauce as advised. Definitely would up the garlic and perhaps some cayenne or something. The advice about adding the bok choy at the very end is also true.

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metsker

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

Made recipe exactly described. Was able to find all the ingredient from my local megamarket. I spread this over jasmine rice, and it was very good. Next time, I will reduce the pepper to half, and double the soy sauce and oyster sauce. I used left over chicken from a roaster, so it was much more economical then using just chicken breasts (and dare I say it added more flavor).

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JOHNMONIHAN

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

This is such an excellent base for chinese stir fries. After making this recipe for a while, which is absolutely delicious as is, I was able to just make great authentic-tasting chinese dishes freehand. No recipe necessary! It is great. One thing that I recommend is to thinly slice the chicken, WITH the grain, not against. This makes the chicken soooo much more tender! You wouldn't believe what a difference it makes. It is how most chinese restaurants slice their chicken. Also, always make sure your wok is VERY hot!!! So important... Excellent recipe! 5+ Stars!!!

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Maria

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Indiana, Pennsylvania, USA

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Reviewed: Mar. 4, 2009

Delicious! Definitely use the oyster sauce and low sodium soy sauce, skip the pepper, and add extra vegies at the end, so as not to overcook. I happened to have/used: yellow pepper, green onion, and tofu, which I added with the rest of called for ingredients. Oh...and increase the amount of sauce--it makes this recipe. Way easy and quick!

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Loves Food

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Feb. 18, 2009

Meh. I followed the recipe exactly but marinated the chicken overnight. It wasn't flavorful at all. Kind of a disappointment. Maybe put ginger and garlic in the marinade?

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suz

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Reviewed: Feb. 11, 2009

Really good & easy recipe. I doubled all the marinade/sauce ingredients because we like the sauce. I didn't have any onions so I added some onion powder in with the garlic while it sauteed. I didn't have any bok choy and I steamed the broccoli in the microwave before adding it into the mixture. I was glad i did...once the cornstarch was added, the sauce thickened right away. We really enjoyed the flavors and it does have some spice to it with the black pepper. Thanks for a greay recipe!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Feb. 10, 2009

The ingredients in this recipe are spectacular together. The cook times suggested are not. Substitute 5-7 minutes for each recipe segment that recommends 10. A couple other helpful hints: My sauce was completely reduced by the time I added cornstarch, so I added back about 3/4 c. water (this will vary depending on cook times). I also added a generous splash of soy sauce and oyster sauce here to bring out these flavors. Finally, do not add the bok choy until the last minutes of cooking so the leaves maintain some crispness instead of resembling soggy spinach. The flavor of this recipe couldn't get any better. Oh, and beware that a whole teaspoon of pepper makes this dish pretty spicy. Use a half teaspoon if you want to avoid that.

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GOCUBSGO

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Reviewed: Jan. 28, 2009

Really good with healthy ingredients! I didn't have oyster sauce so I used extra soy. Turned out great because the sugar added to the dish adds enough sweetness. Will make this again!

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dena

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Jan. 27, 2009

Very good recipe!! Restaurant quality! Just next time I will double the liquid; I like more sauce :) I also didn't use the amount of pepper as stated. I used less.

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Ashley

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Reviewed: Jan. 21, 2009

This was good, but needed a few modifications. I made it as stated and then made some changes before serving. Definately double the soy sauce marinade. I couldn't find oyster sauce in the store, so I used hoisin sauce. I searched all over and no one around here sells oyster sauce, even the 2 asian markets. Online it says you can sub. soy sauce for oyster sauce. I added some ginger, red pepper flakes, and garlic chili sauce to the sauce. Maybe some fresh ginger next time. Oh, double the water if you double those first two ingredients, but don't double the sugar or it is too sweet (as my husband said). I just made it with chicken, onion and broccoli. Would make again, but with modifications.

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