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.
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.
I didn't have the sambal oelek, instead of oyster sauce I used fish sauce. It was delicious! Next time I would add red peppers, mushrooms and zuchninni to this.
* 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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