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.
Thank you to all the reviewers who mentioned cutting the soy sauce. I cut it to a third, added brown sugar and it was fabulous. With the amount of soy called for in the recipe, though, it would have been way too overpowering, so that's why I only gave it 3 stars.
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.
Very good sauce! Halved the soy. May add a little brown sugar next time.
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.
This was very good. I used chicken tenderloins, which were very tender. I wanted to sweeten the sauce a bit, but am low-carbing it, so I added 2 packets of Splenda and 1/4 teaspoon of molasses. It was just right.
It turned out well, but a bit too salty. I would've cut back on the soy sauce or used a low-sodium soy sauce. I added a large stalk of celery sliced on the diagonal with the rest of the vegetables in step 2 -- turned out nice.
* 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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