Quick Chicken & Broccoli Stir-Fry
This Asian stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. —Kristin Rimkus, Snohomish, Washington
Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons chili garlic sauce
- 1 tablespoon cornstarch
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons fish sauce or additional soy sauce
- 1/2 cup reduced-sodium chicken broth, divided
- 2 cups instant brown rice
- 2 teaspoons sesame oil
- 4 cups fresh broccoli florets
- 2 cups cubed cooked chicken
- 2 green onions, sliced
Reviews
Really irritating that eileen344 down rates a recipe she never even made and claims that it has too many ingredients that aren’t in her pantry. That’s about as moronic as it gets. Just because of her ignorant review I’m rating it 5 stars before even making it.
too many ingredients that most people don't have in their pantry
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I used a great value frozen stir fry vegetables and breaded chicken fritters that I oven baked. The sauce was pretty hot with a Tbsp of chilie sauce so I added three Tbsp of brown sugar and smoothed it out some. Next time I'll cut back to 1tsp chile sauce. I paired it with the quick and easy chicken fried rice which was really good also.
Pretty spicy for us. Easy to make but make sure you make this for those who like spicy. The broccoli soaks up the spicy flavors the most.
Quick and easy!! Jimmy says to add snap peas?
Really yummy! I used cider vinegar as a substitute for mirin, which made it a tad too acidic, so next time I'll either track down some mirin, or use watered-down vinegar. Definitely worth a try!
Easy to make. I used regular brown rice and frozen broccoli.