Reviewed: Nov. 7, 2009

This was delicious. I made exactly as written and I plan to make again.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

Yummy! I wanted a spicy stir fry but not too spicy, this turned out perfect! I added carrots, zucchini, mushrooms, and pea pods to the broccoli. Using so many veggies I had to probably quadruple the sauce. I ran out of soy sauce so had to use some teriyaki. Will make this again, thanks!

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amandak23k

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

We followed this recipe exactly as stated, except we doubled the sauce. (Hoisin, chili sauce, soy sauce, and the chicken broth). Everyone absolutely loved it. This is my favorite stir fry recipe now!!

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Whatsoeverthingsrlovely

Cooking Level: Expert

Living In: Port Orchard, Washington, USA

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Reviewed: Oct. 20, 2009

WOW, is this spicy! I only used 1/4 of the chili paste & red pepper flakes & holy moly! My husband & son LOVED it-I only had a couple bites but it was really good. I have no doubt that this will be requested many times! I think I'll add green & red peppers next time too!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Oct. 3, 2009

This was outstanding!. I thought I had hoisin sauce but was Oyster sauce..different taste but worked well. The garlic paste is really spicy so go easy if you aren't used to hot foods. I used ground chicken which worked very well. I served this over Ramen noodles. I will definitely make this again.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Reviewed: Aug. 24, 2009

This was fantastic. It was easy to make and tasted phenomenal. I added some carrots too and the taste was great. I added a little extra soy sauce after I added the broccoli and carrots and that give it a little more flavor.

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christiangirl14

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

Excellent and super easy. I tweeked this one by cutting the chicken into pieces, coating them in cornstarch and frying till slightly golden the day before; since I was making it for a big family dinner. On the day I stirfried the veggies, then added chicken and sauce. It was great for left overs, a bit of a kick when severed the second time around.

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Carol in Norway

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Reviewed: Jul. 15, 2009

very good. I didn't measure anything (probably will next time)and added some red and yellow peppers.

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kelly1097

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Reviewed: Jun. 8, 2009

We'll be using this recipe often- very, very tasty. Next time, I won't pre-cook the broccoli though. Thanks for the recipe.

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Kanatacook

Cooking Level: Intermediate

Living In: Kanata, Ontario, Canada

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Reviewed: May 27, 2009

This was excellent and we will make it again. We only changed one thing, we doubled the chicken broth.

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lele

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Reviewed: Apr. 21, 2009

This was easy enough and tasty. I would prefer more sauce to my stir-fry so maybe increasing the sauce ingredients would improve my rating. I added red pepper and carrots because I wanted a variety of veggies.

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JANER60

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Reviewed: Mar. 26, 2009

This wasn't bad at all thanks for the recipe :)

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Lil1

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Reviewed: Mar. 5, 2009

This was a little spicy for my taste, but my boyfriend LOVED it. It did have a great flavor before I was overwhelmed by spice. The minor alterations I made were to coat the chicken in cornstarch before frying, triple the sauce (except for the salt, I only put in 1/2 the recommended salt) I also only doubled (rather then triple) the chicken stock, I added 1 cup of peas and al dente angel hair pasta as well. I wanted to make sure everything was nicely coated, the sauce ratio was perfect that way. I also used sesame oil to cook the chicken in, I could be fooling myself, but I think it gives it a more authentic flavor. It turned out great, next time I'll use less crushed red pepper. But other then that the recipe is a good one.

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tinagail

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

We enjoyed this recipe and really did not change a thing (we like spicy food). As others suggested, I doubled the sauce portion.

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Trisheee

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Reviewed: Feb. 25, 2009

Very easy and very quick to prepare which is always a bonus on a weeknight. I made 2 slight changes. I used jarred chopped ginger instead of ground and upped the chicken stock to half a cup. This will definitely get a repeat performance. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Feb. 1, 2009

Used Beef instead of chicken, and celery instead of broccoli. I am not a broccoli fan. Sauce seemed a little spicy for me so I substituted a powdered peanut sauce mix from the grocery store. Yum. Added onions, water chestnuts, and bamboo shoots to give it a kick! Left out the ginger, chili, broth, hoisin and garlic, since the powdered sauce already had a lot of those items in it.

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purplehaes

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Reviewed: Jan. 22, 2009

We love this recipe, the first time I made it I followed the recipe exactly and it was great. We do like spicy food so since then I have been using a heaping TBSP of Hosin Sauce and a heaping TBSP of Chili Paste. Thanks for the recipe

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Alicia

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Reviewed: Jan. 12, 2009

I followed the suggestions of others and doubled the sauce, but it still did not yield much. I would suggest tripling if you want enough to cover the stir fry and rice. The dish was spicier than expected, even though I cut down on the chili paste. I used fresh broccoli and added water chestnuts and baby corn.

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Danielle

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jan. 8, 2009

5 stars for a great base recipe. I did change things up a bit and I think it made it better the 2nd time I made it. I sliced up 2 chicken breasts, cooked with the garlic. Then added 1/4 cup of hoison sauce, 1/4 cup of chili paste, and 1/4 cup of soy sauce. After adding a double dose of all dry spices, I added a bag of frozen stir fry veggies. I served this over white rice and had enough for 4 good sized servings.

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Justin

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

First off, I love this recipe. I made it with 1 lb. boneless beef steak (don't know what cut) and doubled the recipe otherwise. I did make a few changes though; here's what I did. For veggies used 2 pkgs. frozen broccoli, carrots and cauliflower cooked in the micro. Sliced steak into thin strips, placed in large Ziploc bag with 1/4 cup cornstarch and shook to coat then cooked in the oil in a large skillet with the garlic and green onions. I did 4 times the original recipe amount of sauce ingredients. Omitted crushed red pepper flakes, salt, black pepper, second listing of 8 garlic cloves. Used 1 tsp. chili sauce with garlic for the chili paste and it was still spicy enough. Finally I used beef for chicken stock. The sauce (even though I doubled the amount) looked a little thin but turned out perfectly. Next time steak's on sale I'll be making this dish:) Thanks for posting.

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MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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Sweet and Spicy Stir Fry with Chicken and Broccoli

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