Recipe by anemptyroad
"Stir-fried chicken, broccoli, and onions are tossed in an Asian sauce. Add baby bok choy leaves along with the broccoli, if desired!"
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skinless, boneless chicken breast halves, sliced
minced fresh ginger root
vegetable oil, divided
green onions, sliced
salt and ground black pepper to taste
Alas – if it weren’t for the fact that this is too heavy on the soy sauce this would have been a 5-star recipe. (See the overly brown chicken in my photo!) Seasonings otherwise delicious and spot on (except I used extra garlic and a pinch of ground ginger instead of fresh). For flavor and color contrast I went a little skimpier on the broccoli and added red bell pepper strips, sliced sweet onion and sliced mushrooms. This is a beautiful and deliciously flavored dish, one I’m certain to make again…with about half as much soy sauce.
As written, 3 1/2 stars. With some simple changes, definitely a keeper! It was fairly bland before changes were made. Upped garlic to 2 tsp, sambal oelek to 2 tsp. Added 1/4 tsp black pepper, 2 tsp sriracha, 2 tsp fish sauce, 2 tsp lemon juice, 1 Tbsp rice wine vinegar, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 2 packets of Splenda. PERFECT! Served over brown rice cooked in chicken broth. This recipe would lend itself well to pretty much any stir fry veggie or meat.
I just made it for Valentine's dinner, and my family enjoyed it. I used a couple less tablespoons of soy sauce; I also substituted hot sauce for the spicy element and added a little brown sugar based on another review I read. It came out great. I served it over white rice. It didn't take long at all. I'll be making this again.
I enjoyed this - I made it exactly as written except I had to substitute Port Wine (which is sweet) for the Dry Sherry, and I added Shitake Mushrooms. I thought it was odd that the Cornstarch is added to the chicken, but it worked. There was NOT too much soy for my family's taste, although we didn't need to add any to the Stir Fry on top of the Rice on our plates, which we would normally do. See my Pics!
This recipe has potential but it needs to be tweaked. And yes, I rated the 4-star on the original recipe. I inherently knew while making the dish that the flavors wouldn't balance well, everything in the sauce has a bitter undertone & the amount of soy sauce it calls for is twice what you need. I agree that some brown sugar would be a nice balance to the second sauce recipe (that you pour over the broccoli). Also, I added a TBS of cornstarch to the broccoli sauce which thickened it nicely. I wonder if the instructions for putting the cornstarch in the chicken base sauce was just a typo. All it did was make a gooey mess in the sauté pan. I did double the amount of broccoli sauce, you need to if you plan on serving this over rice.
Great recipe. I did not have the sambal oelek so I used sesame oil. It was easy to make, quick and delicious. I would make this anytime.
Very good sauce! Halved the soy. May add a little brown sugar next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Stir-Fry Chicken and Broccoli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 260
** Calories from Fat: 145
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