A delicious chicken stir fry with fresh broccoli. Tossed in a spicy mix of hoisin sauce, chilli paste, soy sauce, ginger and chicken stock. Serve over hot rice.
Altered ingredient amounts. Needs twice the sauce for best flavour and to coat the chicken and broccoli sufficiently. Add some peanuts or cashews for crunch. Also good with basmati rice. - 29 Sep 2008
Used different ingredients. 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 stock. This is now a family favourite! It's also great with sticky rice. - 29 Sep 2008
Used different ingredients. This was a very adaptable recipe! We aren't big on really spicy food so I left out the chilli paste and cut the crushed red capsicum 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 capsicums, mushrooms, and slightly steamed carrots. I also added 250g of al dente spaghetti so I increased the chicken stock to 2/3 cup and mixed in 1 tbl of cornflour to it to thicken the sauce a bit before adding the cooked spaghetti. Just what I was looking for. Loved the ginger in it. - 29 Sep 2008