Stir-Fry Chicken and Broccoli Recipe - Allrecipes.com
Stir-Fry Chicken and Broccoli Recipe
  • READY IN 45 mins

Stir-Fry Chicken and Broccoli

Recipe by  

"Stir-fried chicken, broccoli, and onions are tossed in an Asian sauce. Add baby bok choy leaves along with the broccoli, if desired!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl.
  2. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.
  3. Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.
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Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2013

Alas – if it weren’t for the fact that this is too heavy on the soy sauce this would have been a 5-star recipe. (See the overly brown chicken in my photo!) Seasonings otherwise delicious and spot on (except I used extra garlic and a pinch of ground ginger instead of fresh). For flavor and color contrast I went a little skimpier on the broccoli and added red bell pepper strips, sliced sweet onion and sliced mushrooms. This is a beautiful and deliciously flavored dish, one I’m certain to make again…with about half as much soy sauce.

 
Most Helpful Critical Review
Jun 08, 2015

Thank you to all the reviewers who mentioned cutting the soy sauce. I cut it to a third, added brown sugar and it was fabulous. With the amount of soy called for in the recipe, though, it would have been way too overpowering, so that's why I only gave it 3 stars.

 
Mar 27, 2013

As written, 3 1/2 stars. With some simple changes, definitely a keeper! It was fairly bland before changes were made. Upped garlic to 2 tsp, sambal oelek to 2 tsp. Added 1/4 tsp black pepper, 2 tsp sriracha, 2 tsp fish sauce, 2 tsp lemon juice, 1 Tbsp rice wine vinegar, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 2 packets of Splenda. PERFECT! Served over brown rice cooked in chicken broth. This recipe would lend itself well to pretty much any stir fry veggie or meat.

 
Mar 27, 2014

Great sauce!

 
Dec 18, 2014

Very good sauce! Halved the soy. May add a little brown sugar next time.

 
Feb 14, 2014

I just made it for Valentine's dinner, and my family enjoyed it. I used a couple less tablespoons of soy sauce; I also substituted hot sauce for the spicy element and added a little brown sugar based on another review I read. It came out great. I served it over white rice. It didn't take long at all. I'll be making this again.

 
May 01, 2015

It turned out well, but a bit too salty. I would've cut back on the soy sauce or used a low-sodium soy sauce. I added a large stalk of celery sliced on the diagonal with the rest of the vegetables in step 2 -- turned out nice.

 
Apr 15, 2015

This so delicious! I switches hoisin sauce for the oyster sauce and it tastes great!

 

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Nutrition

  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 1029 mg
  • 41%

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

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