Spicy Stir-Fried Chicken and Broccoli

    (505)
    30 minutes

    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.


    448 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 paste
    • 3 teaspoons light soy sauce
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon dried red chilli flakes
    • 1/2 teaspoon salt
    • 1/2 teaspoon white pepper
    • 3 tablespoons chicken stock

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

    1. Place broccoli in a steamer over boiling water then cover. Cook until tender but still firm, about 5 minutes.
    2. Heat the oil in a frying pan or 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 soy sauce into the frying pan. Season with ginger, chilli flakes, 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:
    (505)

    Reviews in English (341)

    by
    2

    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

    by
    1

    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

    by
    0

    Used different ingredients. This was good. I used a chilli garlic sauce aproximately 1 tablespoon and used fresh minced ginger approximately 1 tablespoon. I also added a lot more veggies: edamame, baby carrots, bok choy, red capsicumand 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 chilli garlic sauce that I use and perhap will add a little sugar. I doubled my sauce and added all of the ingredients (soy, stock, hoisin -- to taste.)  -  29 Sep 2008

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