Sweet and Spicy Stir Fry with Chicken and Broccoli Recipe - Allrecipes.com
Sweet and Spicy Stir Fry with Chicken and Broccoli Recipe
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Sweet, Spicy Stir Fry with Chicken & Broccoli
A simple chicken-and-veggie stir-fry with sweet and spicy flavors. See more
  • READY IN 30 mins

Sweet and Spicy Stir Fry with Chicken and Broccoli

Recipe by  

"Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
  2. Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
  3. Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2005

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.

Most Helpful Critical Review
Jul 13, 2011

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!

Jan 02, 2006

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.

Aug 22, 2007

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.

Oct 31, 2004

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

May 26, 2008

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!

Feb 01, 2007

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.

Apr 13, 2010

This was good and made for a nice dinner served over jasmine rice. I did improvise a bit by adding some red bell pepper and mushrooms that I needed to use up. I cooked the red bell pepper and mushrooms and steamed the broccoli early in the afternoon, then just added them at the end to heat them through - less chance of the veggies losing their nice color and overcooking the chicken. I tripled the sauce, but only added 2 t. of garlic chile paste which was plenty hot for us and we like spicy. Next time I might thicken the sauce with a little corn starch and add just a bit of brown sugar to sweeten it up.


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  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 606 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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