Comments on: Chinese Chicken and Broccoli

By: One Frugal Foodie » Go To Meal: Best Chicken & Broccoli Stir-Fry

One Frugal Foodie » Go To Meal: Best Chicken & Broccoli Stir-Fry — Tue, 16 Feb 2010 22:51:12 +0000

[...] Three weeks have flown by since my last post, and I wish I could say I have been extremely productive during that time, but in reality, life just got the better of me. With little time for creativity, I have been turning to quite a few staple meals (okay, we have been going out for Vietnamese and Chinese quite a bit too) … one of which is this great stir-fry recipe that I have altered over time from Andrea’s Recipes. [...]

By: Ruth Tang

Ruth Tang — Fri, 12 Feb 2010 21:14:18 +0000

For the person who did not want to use Oyster sauce: Try Hoisin sauce. It’s very similar without any seafood ingredient.

By: mark

mark — Wed, 13 Jan 2010 23:46:11 +0000

Sorry to say, I didn’t follow every detail. I was looking for a simpler recipe. But, it served as a great guide. I improvised and achieved what I was looking for – first time chicken and broccoli.

By: Claudita

Claudita — Tue, 03 Nov 2009 22:45:13 +0000

Thank you for a great and easy recipe… keep them coming

By: orlando clemente

orlando clemente — Thu, 22 Oct 2009 19:51:01 +0000

I prepared this dish and it was/is amazingly delicious.The oyster sauce really pushes the flavors here.Authentic chinese.love it!

By: dafoink

dafoink — Wed, 21 Oct 2009 23:03:48 +0000

you can get around blanching the broccoli by stir frying the broccoli for about a minute, then push the brocoli up the sides of the wok and toss a couple tbs of water into your wok and and cover very quickly. it will steam and you wont have to dirty another pot. The steaming process only needs a few seconds to get it to where you want.

By: Gladys

Gladys — Thu, 25 Jun 2009 12:35:42 +0000

I made this dish to the letter last night. I found ALL the ingredients at the Super Walmart near my job. The results were FANTASTIC!!!!!! I will be sharing this recipe with all I know who enjoy chinese dishes. THANK YOU SO MUCH FOR SHARING THIS RECIPE.

By: Andrea

Andrea — Sat, 25 Apr 2009 15:58:47 +0000

Hi Jen. Cooking with food allergies can be tricky! The oyster sauce lends a slightly sweet and salty flavor, so for a substitute I would increase the soy sauce (1 additional tablespoon) then add 1 tablespoon water and 1 additional teaspoon sugar.

By: Jen

Jen — Sat, 25 Apr 2009 15:35:21 +0000

I have a question, I know what flavors All the other ingrediants will impart on the dish except the oyster sauce. Is this vital or not as if I make this for my family, my mother is alergic to shellfish and and I would like not to subject her to it.

By: Andrea

Andrea — Tue, 10 Feb 2009 12:38:52 +0000

I would have to agree on the salt. I only use low sodium soy sauce because I find the regular kind to be overly salty for my taste, and over the last few years I’ve cut back on the amount of salt I use in my dishes.