Reviewed: Jul. 5, 2008

"This is restaurant quality" - first comment from my husband. I added some brown sugar and used bok choy instead of broccoli. I also marinated the chicken for two hours. So very wonderful. Thank you!

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Roninroyaloak


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Reviewed: Jun. 20, 2008

REALLY good. Will make again soon...Thanks!!! It was yummy:-)

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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!

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cookinme

	Cooking Level: Intermediate Home Town: Pittsburgh, Pennsylvania, USA Living In: Union, Maine, USA
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Reviewed: Apr. 23, 2008

this was delicious! just the right amount of flavor! i doubled the sauce, and since i didnt have chili paste i ommited it. served it over white rice, it was a fantastic meal!

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Mrs Brown

	Cooking Level: Intermediate Home Town: El Paso, Texas, USA Living In: Littleton, Colorado, USA
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Reviewed: Apr. 14, 2008

This is a great basic recipe. However, I added much more. I used one pound chicken and shrimp. Also, mushrooms, shredded carrots, water chestnuts, 2 fresh jalapenos, and cashews. With all the extra ingredients I quadrupled the sauce. I sautéed the peppers with chicken and onions, and didn't add the fresh pre-cooked shrimp until the chicken was fully cooked. All in all...turned out great! Makes about 10 large servings

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Amber


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Reviewed: Mar. 10, 2008

My son picked out this for dinner tonight!! It turned out wonderfully and the kids all had second helpings and thoroughly enjoy it - as did I!! We will definately be making this again. I used part broccoli, green pepper, and carrots cut on the bias. Added peanuts at the end - very verstile to what you may have on hand!

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TOBYDEMPSEY

	Cooking Level: Expert Home Town: Mukwonago, Wisconsin, USA Living In: Wind Lake, Wisconsin, USA
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Reviewed: Feb. 25, 2008

I made this with vegetable broth and vegetarian chicken substitute. The flavor is quite good, but you really need to double or triple the sauce. Added onions, peppers, and carrots and served over rice...delish.

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Bequita84


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Reviewed: Feb. 4, 2008

Too spicy!

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Sherri


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Reviewed: Feb. 2, 2008

I followed this recipe pretty much exactly except for using fresh ginger instead of ground. Did anyone else notice that "4 cloves garlic, thinly sliced" is listed twice on the ingredients list? Since the directions didn't mention adding the second bunch of garlic, I assumed it was an error and left the second batch out. This was pretty good, not spectacular, but I'd definitely make it again. Thanks, Amanda1432!

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Dianemwj

	Cooking Level: Expert Home Town: Burbank, California, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Jan. 23, 2008

I didn't get the great ratings for this recipe. Leave out the salt and pepper - there's enough salt with the soy sauce (even low sodium soy sauce)and pepper is not an asian spice and it overpowers the rest of the dish. Add some sugar for more dimension. This really isn't that great - maybe with some modifications. The one good thing is it is healthy and low in calories!

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QuimbyDog

	Cooking Level: Intermediate Home Town: Denver, Colorado, USA Living In: Barrington, Illinois, USA
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Reviewed: Jan. 16, 2008

Great recipe. As previous recommendations, doubled the sauce. I left out the red pepper flakes and there was just enough kick for us. My only complaint is that it really doesn't make enough so next time I will double it so we have leftovers for lunch the next day! Chopped nuts on the top were the perfect addition and added water chestnuts for extra texture - yum!

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tinyscout

	Cooking Level: Intermediate Living In: Kansas City, Missouri, USA
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Reviewed: Jan. 7, 2008

very very good, the only change I made was to use 1 cup broccoli, 1 cup carrots and 1 cup snow peas instead of 3 sups of broccoli. great flavor and nice spice!!!! (I also omitted the chili paste, had none in the house, added a little more chili flakes)

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phancyphree


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Reviewed: Jan. 3, 2008

Very good recipe! I used Sriracha sauce in stead of paste and it wasnt too spicey. Thickened the sauce with corn starch to make a light gravy.

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SWEENEYWORLD


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Reviewed: Nov. 12, 2007

I tried this last night with a few modifications based on what I had at home and based on users' reviews. I wasn't really sure what weight 2 chicken breasts were, and I had 2 lbs. of chicken on hand, so ended up using 2 lbs. I doubled the sauce and used stir fry veggies instead of broccoli. It turned out great, and my husband said it was spicy, but "the good kind of spicy"...will definitely try again1

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Nadia


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Reviewed: Nov. 3, 2007

Very tasty. I doubled the sauce and added 1 cup thinly sliced carrots which I steamed with the brocolli. This made it more colorful and darker than the picture.

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Maryelizabethanne


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Reviewed: Oct. 31, 2007

Wonderfully flavored just as the recipe states! Don't change a thing and you will be guaranteed to have an awesome dish.

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MISSSY1

	Cooking Level: Intermediate Home Town: Austin, Texas, USA Living In: Lago Vista, Texas, USA
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Reviewed: Sep. 21, 2007

Great, easy, healthy recipe for mi-week working people. I used frozen broccoli florets (steamed first) to save time. Tasty and a little bit of a spicy bite.

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Sweet and Spicy Stir Fry with Chicken and Broccoli

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