Stir-Fry Chicken and Broccoli Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 16, 2014
My family loves this one. It has been a regular on our menu ever since I found the recipe.
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Photo by Crikkitt

Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA
Living In: Midland, Texas, USA
Reviewed: Mar. 27, 2014
Great sauce!
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Photo by aimeelynn

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Reviewed: Feb. 14, 2014
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.
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Reviewed: Jan. 8, 2014
I did a few changes, because I didn't have some of the ingredients. I also put in some brown sugar and that gave it a little bit of sweet taste. I also put in another Asian sweet and savor sauce because I didn't have oyster sauce. I am actually happy not to have oyster sauce. I just used frozen vegetables. It came out very good. I hope next time I remember how I did this. :D
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Photo by naples34102
Reviewed: Sep. 7, 2013
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.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Photo by SunnyDaysNora
Reviewed: Mar. 27, 2013
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.
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Photo by SunnyDaysNora

Cooking Level: Expert

Home Town: Paso Robles, California, USA


 
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