Spicy Stir-Fried Chicken and Broccoli

    (502)
    30 mins

    Garlic, dried red chillies and chilli sauce add some spice to chicken and broccoli.


    447 people made this

    Ingredients
    Serves: 4 

    • 300g broccoli florets
    • 1 tablespoon olive oil
    • 2 skinless, boneless chicken breast fillets,cut into strips
    • 1/2 bunch spring onions, sliced
    • 4 cloves garlic, thinly sliced
    • 1 tablespoon hoisin sauce
    • 3 teaspooons chilli sauce
    • 3 teaspoons light soya sauce
    • 1/2 teaspoon grated ginger
    • 1 to 2 dried red chillies, crushed
    • 1/2 teaspoon salt
    • 1/2 teaspoon white pepper
    • 3 tablespoons chicken stock

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place broccoli in a steamer over boiling water, and cover. Cook until tender but still firm, about 5 minutes.
    2. Heat the oil in a wok, stir-fry the chicken, spring onions and garlic over high heat until the chicken changes colour and juices run clear.
    3. Stir the hoisin sauce, chilli paste and soya sauce into the frying pan. Season with ginger, crushed chillies, 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 and ratings
    Global ratings:
    (502)

    Reviews in English (341)

    by
    218

    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.  -  09 May 2005  (Review from Allrecipes US | Canada)

    by
    171

    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.  -  02 Jan 2006  (Review from Allrecipes US | Canada)

    by
    165

    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.  -  22 Aug 2007  (Review from Allrecipes US | Canada)

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