"Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!" — amanda1432
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skinless, boneless chicken breast halves - cut into 1 inch strips
sliced green onions
garlic, thinly sliced
low sodium soy sauce
crushed red pepper
We thought it was a great recipe! I made some alterations: we marinated the chicken in soy sauce/garlic/ginger/splenda, I also made extra sauce, adding a bit more hoisin sauce and added some splenda to the recipe to make it a bit more sweet to ward of some of the heat from the spices. I skipped out on the salt in the recipe... I found that this recipe was already on the salty side, so I also used low-sodium chicken broth. This is now a family favorite! It's also great with sticky rice.
Tasty and easy to make! Instead of putting the broccoli in a steamer, I used the steam tray of my rice cooker (because who isn't going to eat this without rice?) and cooked those two at the same time while the chicken was cooking in a separate pot. Instead of green onions I used a red onion just because that's what I had. I also added a coarsely chopped red pepper for some extra flavor and texture. As per another review, I also doubled the sauce. It cooked up fairly quickly and was a tasty meal. I plan on making it again. Thanks!
This was a very adaptable recipe! We aren't big on really spicy food so I left out the chile paste and cut the crushed red pepper to 1/8 tsp. I could still taste some 'heat' which was just perfect for my family. Didn't have any hoisin sauce so I added 1 tbl brown sugar as others mentioned. It wasn't sweet tasting at all but was delicious. I think there was a misprint in the recipe on the garlic so I only used 4 cloves. I also added celery, green bell peppers, mushrooms, and slightly steamed carrots. I also added 8 oz of al dente spaghetti so I increased the chicken stock to 2/3 cup and mixed in 1 tbl of cornstarch to it to thicken the sauce a bit before adding the cooked spaghetti. Just what I was looking for. Loved the ginger in it.
Needs twice the sauce for best flavor and to coat the chicken and broccoli sufficiently. Add some peanuts or cashews for crunch. Also good with basmati rice.
very good recipe. made a couple of changes. used pork instead of chicken and white wine instead chicken broth becuase those are what we had. also i marinated the pork in soy, wine, garli, ginger, and chili sauce. i think it helped make the meat very tender and flavorful. also i doubled the sauce ingredients and i wouldn't use the salt and pepper becuase i think the other ingredients cover that aspect of the recipe. great recipe with veggies served over rice
This was really yummy. I made a few changes just to up the veggies in it. I added more broccoli, a yellow pepper, sliced celery and carrots. I probably tripled the sauce too. I served it over some basmati rice. It was a great healthy dinner. Thanks Amanda!
My husband and I loved this dish! I had to leave out the hoisen sauce because my local grocery store doesn't carry it, but I added brown sugar and cashews...it was delicious.
This was good. I used a chili garlic sauce (found in the Asian section of your grocery store)aproximately 1 tablespoon and used fresh minced ginger approximately 1 tablespoon. I also added a lot more veggies: edamame, baby carrots, bok choy, red pepper and the broccoli. I seasoned my chickend with garlic and season salt and ommitted the reg salt that was called for. This was great but VERY spicy. Next time I will reduce the amount of chili garlic sauce that I use and perhap will add a little sugar. I doubled my sauce and added all of the ingredients (soy, broth, hoisin -- to taste.)
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Spicy Stir Fry with Chicken and Broccoli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 160
** Calories from Fat: 56
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