Sweet and Spicy Stir Fry with Chicken and Broccoli

269 Reviews 23 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
amanda1432
Recipe by  amanda1432

“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

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (269)

Rate This Recipe
PIMPTHEWIMP
187

PIMPTHEWIMP

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.

Diane
144

Diane

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.

ANGIENAP
143

ANGIENAP

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 11.9 g
  • 4%
  • Protein
  • 16.1 g
  • 32%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

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