Reviewed: Jan. 12, 2007

Loved this! I adapted it to fit my tastes and it was great. Instead of just using broccoli I used a variety of vegtables that I like in a stir-fry and then used the sauce with it. It had a wonderful flavor. I agree with others that there wasn't a whole lot of sweet about it but still so good. I will definitely be making this again.

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mrsT

Cooking Level: Intermediate

Home Town: Bryan, Texas, USA

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Reviewed: Jan. 8, 2007

I made this for dinner tonight. I did enjoy it but felt that the sweet aspect of the dish wasn't really there. I also had to add extra chicken stock so there would be some moisture to the dish. Other than that I really enjoyed it and would make it again maybe pineapple chunks or honey would sweeten it up. Overall a very good and healthy stir-fry!

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albany1

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2007

Made with rice noodles . Very good recipe to experiment with sauces.

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Lacyloo

Cooking Level: Intermediate

Home Town: Henderson, Texas, USA

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Reviewed: Dec. 3, 2006

We enjoyed this, including the kids (ages 2 and 4). Left out the crushed red pepper for the kids, but my husband added it at the table for some spice. Added more veggies (carrots, bok choy, mushrooms) and used fresh ginger. Will likely use this again-- great way to get the recommended daily veggies in!

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wjhgsimon

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Reviewed: Nov. 30, 2006

This was REALLY good... enjoyed it. I did screw up something. I was making a cup of chicken stock with a bullion, and I forgot to just take 1/8 cup of it... I put all of it without realizing. So it was really runny. Well either way, it was still very good! Instead of broccoli because my boyfriend hates it with a passion (sigh!), I used sliced yellow squash and zucchini and put it in the pan at the same time as the chicken and onions. I thought the amount of spices were just fine. Had a kick. But I do see the missing sweet. Very VERY very good! Thank you so much for sharing!

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cjweimer

Cooking Level: Expert

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Reviewed: Oct. 30, 2006

We made this somewhat differently by doubling all of the spices and liquids and added an entire yellow and an entire orange pepper, about 2 to 3 cups of mushrooms and snowpeas. It was excellent - I will make it again! oh yes - also a little brown sugar - maybe 2 tablespoons - but then brown sugar makes everything better!

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Gerry Morrissey

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Reviewed: Oct. 29, 2006

quick, easy and yummy. (add a little sugar) :D

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MichelleK

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 6, 2006

I though this dish was okay. When I started cooking it..I had high hopes because it smelled sooo good. But after tasting...it was missing something. I think it's sugar. It had a lot of kick but no bite.

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lamicka

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 13, 2006

everybody really liked this, even my 3 yr. old ate the broc - maybe because i over cooked it! i added red peppers & carrots to the mix, & used fresh ginger. i also dusted the chicken with corn starch before i cooked it to help thicken the sauce. will certainly make again!

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PURPLEPOOK

Cooking Level: Intermediate

Home Town: Teaneck, New Jersey, USA

Living In: West Milford, New Jersey, USA

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Reviewed: Aug. 2, 2006

Great recipe, my husband and I loved it. Fast and easy to prepare and really good.

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LAKESIDE

Cooking Level: Expert

Home Town: Neepawa, Manitoba, Canada

Living In: Christopher Lake, Saskatchewan, Canada

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Reviewed: Jul. 31, 2006

This was wonderful. I did make a couple of changes, though. I used asian chili sauce instead of chili paste, and I used two teaspoons of it since I didn't know how hot it would be. I left out the crushed red pepper. Also, I cooked the broccoli in less water and for a shorter time than the recipe directs, and it was perfect. I'll be making this often!

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RENA

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 7, 2006

As far as stir-frys go, this one is 5 stars. The sauce is perfect but we like alot so I always double. We also add other veggies like carrots and red pepper....This one is in the rotation!

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Southern GurL

Cooking Level: Expert

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Reviewed: May 4, 2006

This one was OK. The flavor was good, but maybe it might be better with shrimp.

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Noa

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: Feb. 15, 2006

I've had hoisin sauce in my fridge for months and finally have a reason to use it! Great recipe...just a little to spicy for me. I added some carrots and snow peas that I had on hand because I didn't have enough broccoli for the recipe. Next time I'll try cutting back on the sambal (chili paste) and upping the sweet factor.

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sandstra

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Reviewed: Feb. 15, 2006

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.)

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 4, 2006

Lots of flavor. Taste great.

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DeboraGreen

Cooking Level: Intermediate

Living In: Lancaster, California, USA

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Reviewed: Jan. 12, 2006

i used shrimp instead of chicken... the dish was very good-not my favorite, but I would make it again.

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liz moore

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Reviewed: Jan. 2, 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.

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