Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 155.9

Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!

Recipe Ingredients

  • 3 cups broccoli florets
  • 1 tablespoon olive oil
  • 2 skinless, boneless chicken breast halves - cut into 1 inch strips
  • ¼ cup sliced green onions
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon hoisin sauce
  • 1 tablespoon chile paste
  • 1 tablespoon low sodium soy sauce
  • ½ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup chicken stock

Cooking Directions

  1. 1 Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
  2. 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. 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.

Nutrition Facts

  • Calories 155.9
  • Carbohydrate 10.9 g
  • Cholesterol 36.2 mg
  • Fat 6.2 g
  • Fiber 2.3 g
  • Protein 15.9 g
  • Saturated Fat 1.3 g
  • Sodium 606.4 mg
  • Sugar 3.3 g

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Reviews

  1. Tasty and easy to make! Instead of putting the broccoli in a steamer I used the steam tray of my rice cooker (because who isn't going to eat this without rice?) and cooked those two at the same time while the chicken was cooking in a separate pot. Instead of green onions I used a - Read more ...
  2. This was good and made for a nice dinner served over jasmine rice. I did improvise a bit by adding some red bell pepper and mushrooms that I needed to use up. I cooked the red bell pepper and mushrooms and steamed the broccoli early in the afternoon then just added them at the end - Read more ...
  3. Very good base recipe. I took other reviewers suggestions and marinated the chicken in soy sauce fresh ginger garlic and some hoisin sauce for about 1.5 hours. The chicken came out so tender that I think this is key if you have the time. I also didn't think there was enough sauce so I doubled - Read more ...
  4. This was really yummy. I made a few changes just to up the veggies in it. I added more broccoli a yellow pepper sliced celery and carrots. I probably tripled the sauce too. I served it over some basmati rice. It was a great healthy dinner. Thanks Amanda!
  5. 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 - Read more ...
  6. My husband and I loved this dish! I had to leave out the hoisen sauce because my local grocery store doesn't carry it but I added brown sugar and cashews...it was delicious.
  7. This was good. I used a chili garlic sauce (found in the Asian section of your grocery store)aproximately 1 tablespoon and used fresh minced ginger approximately 1 tablespoon. I also added a lot more veggies: edamame baby carrots bok choy red pepper and the broccoli. I seasoned my chickend with garlic and season salt and - Read more ...
  8. 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.
  9. 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 - Read more ...
  10. very good recipe. made a couple of changes. used pork instead of chicken and white wine instead chicken broth becuase those are what we had. also i marinated the pork in soy wine garli ginger and chili sauce. i think it helped make the meat very tender and flavorful. also i doubled the sauce ingredients - Read more ...
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