Chicken and Broccoli Stir Fry (VIDEO)
The sauce in this broccoli chicken stir fry is perfectly “saucy,” making it ideal for serving over steamy white rice. Homemade Chicken and Broccoli is an easy 30-minute meal and it has the best stir fry sauce.
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Chicken Broccoli Mushroom Stir Fry:
Chicken and Broccoli Stir Fry satisfies the craving for takeout and you’ll feel good about serving this to your family because it’s healthier than going out. If you loved our Beef and Broccoli, then you will love this chicken stir fry. It’s loaded with tender chicken, mushrooms and fresh broccoli. I hope you’re inspired to make this easy and tasty dinner!
Ingredients & Substitutions for Stir Fry:
- Chicken – we used boneless skinless chicken breast, but chicken tenders or even thighs would be delicious here.
- Stir Fry Veggies – We love the combination of broccoli, onions, and mushrooms for an authentic Chicken Broccoli Stir fry. You could sub the broccoli with snap peas or zucchini and sub onions with julienned carrots.
- Chicken Broth – this adds more flavor, but water can easily be substituted.
- Low Sodium Soy Sauce – Since different brands have different amounts of salt, add soy sauce to taste. You can always add more at the end, but you can’t take salt out of a dish. For gluten-free, use Tamari sauce.
- Sesame Oil – this one ingredient gives the sauce authentic Chinese stir fry flavor. Do not skip it.
- Ginger & Garlic – fresh is best for stir fry, but in a pinch, you can substitute 1 tsp fresh garlic for 1/2 tsp garlic powder and substitute 1 tsp fresh ginger for 1/8-1/4 tsp ground ginger.
- Brown Sugar – we used 2 Tablespoons of packed light brown sugar. You can substitute with 1 1/2 Tbsp to 2 Tbsp of liquid sweetener like honey, or add it to taste.
- Corn Starch – using cornstarch as a thickener helps keep this gluten-free.
Pro Tip: It’s easiest to peel fresh ginger using the edge of a teaspoon. Simply scrape the skin away. Try it – it’s so easy.
Watch the Chicken and Broccoli Stir Fry Video:
How to Make Broccoli and Chicken Stir Fry:
- Make the Sauce: Combine all of the sauce ingredients and stir to dissolve the sugar. The warm broth will help the sugar to dissolve easily.
- Cook Chicken: Cut chicken into small 3/4″ bite-sized pieces and season lightly with black pepper. Heat a large heavy skillet over medium-high heat with 1 Tbsp oil. Add chicken and cook 1 minute undisturbed then stir fry 5 minutes until golden and just cooked through. Remove chicken to a bowl.
- Sautee Veggies: In the same skillet over medium-high heat, add 1 Tbsp oil, broccoli florets, sliced onion and mushrooms and stir fry 3 minutes until mushrooms are softened then reduce heat.
- Add Stir Fry Sauce: Give the sauce a quick stir in case there was settling and add it to the skillet. Simmer the sauce over medium/low heat for 3-4 minutes until thickened and garlic and ginger have mellowed in flavor. To thin the sauce, add water as needed and you can add more soy sauce to taste.
- Return Chicken to the Pan and stir until heated through then serve over white rice garnished with sesame seeds if desired.
The KEY to Cooking Stir Fry:
A stir fry is essentially flash cooked on a very hot skillet (less than 15 minutes of cooking time). Since this recipe moves fast, you want to have every ingredient chopped, measured, prepped and ready to use before you fire up the skillet. If serving with white rice, you’ll want to put the rice on the stove first then cook your stir fry. You’ll want to bookmark our tutorial for Perfect White Rice.
More Easy Chicken Recipes (Reader Favorites!):
- Chicken Fried Rice – the best way to use leftover rice
- Lemon Chicken – 30-min chicken dinner packed with flavor
- Chicken Parmesan – easy and classic family favorite
- Chicken Chow Mein – adding chicken makes it a meal
- Chicken Tetrazzini – a creamy cheesy pasta bake
Print-friendly Recipe for Chicken and Broccoli Stir Fry:
Chicken Broccoli Stir Fry Recipe
Ingredients
Chicken and Broccoli:
- 1 lb chicken breast, (boneless skinless), cut into 3/4" pieces
- 2 Tbsp cooking oil, (I used extra light olive oil), divided
- 1 lb broccoli, cut into florets (about 5 cups)
- 1 small yellow onion, sliced into strips
- 1/2 lb white button mushrooms, thickly sliced
Stir Fry Sauce Ingredients:
- 2/3 cup low sodium chicken broth
- 3 Tbsp low sodium soy sauce, (use Tamari for gluten free), or added to taste
- 2 Tbsp light brown sugar, packed (or honey to taste)
- 1 Tbsp corn starch
- 1 Tbsp sesame oil
- 1 tsp fresh ginger, peeled and grated (lightly packed)
- 1 tsp garlic (2 small cloves), grated
- 1/4 tsp black pepper, plus more to season chicken
Instructions
- In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside.
- Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.
- In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.
- Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time.
- Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was first published in October 2014. We updated it April 2020, using corn starch instead of flour to make it gluten-free chicken broccoli stir fry, improved the flavor of the sauce and re-photographed the recipe.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Tried making the recipe this weekend. Although I’m a beginner I’m glad I did it. Loved the mushrooms and broccoli. One of the best things I tried making myself. Thank you so much!
You’re welcome! I’m so happy you enjoyed it
I halved the recipe but I would keep the amount of sauce – I may add raw cashews also.
That sounds great! Thank you for that wonderful review!
Absolutely loved this recipe. Such great flavors, and veg not too mushy. Appreciate you sharing this with us. We will be making this again, soon! Happy Holidays!
I’m so happy to hear that! Thank you for sharing your great review! Happy Holidays!
This is a delicious recipe!! The only thing I did differently was I added the ginger with the vegetables & stir fried them since I thought the ginger flavor may be too strong for my kids if added just into the sauce. My whole family LOVED it!!
That’s so great! It sounds like you have a new favorite!
Very tasty indeed! However I did also find it to be quite “heavy” as in a thick consistency. Wondering if I may have had too much flour in there 🙂
That could have caused it. I’m so happy you enjoyed this recipe
I love this meal. Made brown rice to go with it. Next time, I’ll try egg noodles.
I’m so happy you enjoyed that.
Wonderful, detailed recipe! Could you use rice flour instead of AP?
Hi Marilyn. I haven’t tried it with rice flour. Honestly, I would love to know how it works out if you decide to experiment!
The glaze on that chicken is to die for! I need a new skillet for stir fry, and it’s important to me that it be deep — don’t want my food flying all over the kitchen while I’m tossing it 🙂
Those stir fry pans sure help a lot! I hope you find one that works for you!
I used Pork Tenderloin instead of chicken and it was delicious.
That’s so great! Thank you for sharing that with all of us Rick!
Tried this recipe this evening and it was a huge hit! I will definitely make again!
That’s so awesome Cynthia! I’m so happy you all enjoyed it!
This is my first try at one of your recipes and I was not disappointed. It’s great! Just a quick question: I just have myself to cook for, so I prefer to make smaller portions. How long can the sauce be kept in the fridge? Can it be frozen? Thanks! 🙂
Hi Danica! I don’t see why not, freeing the sauce should be good! It should keep good for a few days
We love this recipe! It is seriously so delicious
It’s a popular one! Thank you for the wonderful review, Maggie!
Made this the other night. Didn’t have broth or stock, just used water. This dish is delicious!! Will be making this again and again. We somehow had leftovers and tasted great the next day reheated on the skillet.
That’s so great! Thank you for sharing that with us Laura!
The sauce never turned thick?, it stayed liquid
I just found this recipe, looks yum and perfect for us! Has anyone tried to make it in advance?
Great recipe, my brothers loved it! Thanks for sharing! 🙂
You’re welcome Veronika! I’m happy to hear how much everyone enjoys the recipe. Thanks for sharing your great review!
Do you have to use ginger? I’ve never cooked with it and not sure I want to buy a lot for one recipe.
Hello Heather, ginger will give you the best flavor but other readers report enjoying the recipe without it.
Ginger will cost you less than a dollar. You can break off a small piece of the root at the store. You don’t have to buy the whole, intact one.
I made my sauce in a different pan then veggies. I also added about a 1/2 tap lemon and 1/4 lime juice. Instead of honey I used between a 1/4 and half a cup of maple syrup.
It was amazing, new family favorite!
Yum, that sounds delicious Brandi! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your excellent review with other readers!
Thanks for info. I was wondering if maple syrup would work as well.
I also might use cauliflower rice.
WHEN i USE ANY STOCK, i ALWAYS DISSOLVE A TEASPOON OF MISO INTO THE STOCK FOR THAT UMAMI TASTE.
Great tip Johnny, thanks for sharing!
Yum! Thank you for the delicious and easy recipe. Stir fry takes time to prepare the vegetables, but it is not difficult. The results with this recipe are MORE than worth the time! I did not have fresh ginger so used crystallized instead (as per a recommendation online). Wow! So good!
I’m happy to hear how much you enjoy this recipe Susanne! Thanks for sharing your excellent review with other readers!
Can you use corn starch instead of flour?
Hello Venessa! I haven’t tested it with cornstarch but it may work to just toss the chicken in cornstarch, I’m just not sure how much of the remaining cornstarch you would want to add because 1/4 cup would probably make the sauce too thick. I hope that helps!
I have made this recipe several times and I am in love with it! I have always added the sesame oil. I think it adds so much flavor. If you have difficulties with the sauce thickening, you can always add a slurry of 1tsp. Cornstarch mixed with 1 tsp water. Next time I make this, I want to add some carrots!
I’m happy to hear how much you enjoy the recipe Andrea! Thanks for sharing your great review with other readers!
Just made this and so good.I used rice noodles Thank you for the recipe.Will make this again.
I’m glad you enjoy the recipe Donna! Thanks for sharing!
Have Y’all not heard of woks?
Well I feel sheepish – I actually don’t own a wok! :-O!! Can you recommend a specific brand that you love?
The Wok Shop (https://www.wokshop.com/) in San Fran has everything one needs. Best of all, they can set you up with what will work best for you by phone. The best woks are hand hammered carbon steel (must be seasoned) that are thicker on the bottom with the metal becoming slightly thinner toward the upper part. I have both round and flat bottom woks (3 total) I use on my gas range.
Thanks for sharing Jim!
Can we substitute the chicken broth for anything else?
Hi Teri, you can use vegetable stock as alternative 😀
Really yummy and easy to make recipe.
Absolutely amazing,added thin egg noodles instead of rice 👍
Great suggestion Elliott! Thanks for sharing your great review with other readers!
Just made this with chicken thigh pieces, turned out brilliantly and so tasty.
I’m so glad to hear that Mary! Thanks for sharing your fantastic review!
What, if anything can I swap with the honey, or can I omit it completely?
Hi Jessica, you can use the same amount of brown or regular sugar instead of honey. If you don’t want the additional sweetness, you can omit the honey. I have had a couple of readers report great results omitting honey.
Great. It worked out perfectly. I’ll definitely be making this again!
I’m glad to hear that Jessica! Thanks for sharing!
Would you use same amount of brown sugar instead of honey? Thanks
Hi Michi, you can use the same amount of brown or regular sugar instead of honey.
Use Stevia. You’ll have to experiment as pure Stevia is 350 times sweeter than sucrose (table sugar). There is guidance on line.
I just made this tonight with a couple changes just because of what I had available. Used baby bella mushrooms, red onions and added some fresh green beans and a sprinkle of red pepper flakes because we like spicy! Will be using this recipe again. Thanks!
You’re welcome Sandra! I’m glad to hear the recipe was a success. Thanks for sharing your great review!
“Baby Bella” ‘shrooms are the same as “crimini,” as they are known in Italy. Also, they are the same species as the white ‘shrooms we buy in the US, just a bit more mature and perhaps exposed to a bit of light. If allowed to mature more, then they become “Portobello” ‘shrooms. All in all, they are all “Agaricus bisporus.”
Thanks. as we love veggies, I will definitely add the carrots and green beans with with onions and red pepper flakes.
I have made this receipe 2x and we love it.
I made this twice and it was amazing. Tried again and now sauce isnt thickening up and doesn’t taste right, very bland… I triple checked ingredients…am i boiling too long, not long enough or what?
Hi Astyn, it is difficult to say but I am always happy to help troubleshhoot. If your previous tests worked better than the third one, I would suspect an ingredient is the culprit – maybe mis-measuring something or using low sodium soy sauce instead of regular (you would need more salt in that case), or maybe using frozen broccoli or partially defrosted broccoli or chicken which would add water to the recipe. I hope that helps!
My husband’s version of liking something new is to tell me, “it’s okay.” Translation you can make this again. This meal he asked me to keep the recipe, which after 18 years of marriage, might just be the first time. My guys loved it!!!!
That’s awesome, I’m happy to hear how much your family enjoys the recipe. Thanks for sharing your excellent review!
Delicious recipe, but by weighing the serving size of 316 g., I could only get 3 servings, so I am unsure of the nutrition facts. What is the serving size per cup?
Hi Mary, the nutrition label is based on 6 servings so if you are serving it as 3 servings, I would double everything on the nutrition label. I haven’t measured this recipe by cups of the finished product. It is meant to be served over rice and typically serves 4 to 6 people depending on how hungry your crew is 🙂
One of my favorites and everyone I make it for loves it too!
Awesome, I’m glad to hear the recipe is a HIT! Thanks for sharing James!
I made this meal for my family in 30 minutes and they absolutely loved it. They want me to make it again soon.
Awesome, I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your great review!
I had friends over when I was cooking this dish and they loved it! The only thing I did differently was add in some other mushrooms as well because I love them! Definitely going to cook again!
I’m glad to hear that everyone enjoys the recipe! Thanks for sharing your great review with other readers Chelsea!
Hi Natasha, I just tried this today and it came out really delicious. Thanks for the super recipe. I added some chilli flakes while stir frying the chicken to make it a tad bit spicy. The outcome was yum.
Hello there! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review!
This is super tasty! Served with Noodles Roath and rice, definitely on the menu again 😊
I’m glad you love the recipe Helen! Thanks for sharing your great review!
Thanks so much! It was so yummy and easy to follow. No modifications were needed. I served it over udon noodles (“stir fried” with a splash of oyster sauce, soy sauce, and green onions for flavor).
You’re welcome Yoli! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers!
I absolutely love using this recipe I always lose it and spend for ever googling for it!
Yum yum yum it’s always a hit in our home I’m about to make it right now thank you Natasha xxx
The tastiest stir fry I have made xx
You’re welcome Katie! I’m glad you love the recipe! Thanks for sharing your excellent review!
I recently started to learn how to cook and just tried this recipe today. It came out so delicious! I am surprised I didn’t mess it up lol! Everyone should try this. Thanks for the recipe!
You’re welcome Jessie! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review with other readers!
Good recipe, but I’m saddened that you sound dismissive about all the darker (and much tastier) meat over chicken breast. There’s nothing so special about chicken breast, and I usually find it tastes worse, especially with these over-sized breasts in stores now days (vs. what we used to get about 20 years ago).
Hi Linda, I’m not sure what you are referring to about being dismissive about chicken thighs? Maybe you mis-read something? I love using well-trimmed chicken thighs for the more flavorful meat and actually prefer it for many recipes – it would be a good substitute here if you prefer it.
Great with Brown Rice… Maria
I agree Maria! Thanks for sharing!
Wondering if you think boneless chicken thighs would work well in this recipe?
Hi Andi, yes! I think that would work great. Thigh meat is my chicken meat of choice – it just takes a little longer to trim off the excess fat from chicken thighs.
Thanks for sharing this recipe! I adapted it for my Instant Pot and it was such a hit that my husband went back for a second AND third helping! It was delicious, and definitely a recipe that I will add to my dinner rotation. Thanks again!
You’re welcome Anela! I’m glad to hear how much you and your husband enjoy the recipe! Thanks for sharing your great review! 🙂
This is serious lovely good food!!!
Thanks Natascha,
Kind regards Larissa from Holland
My pleasure Larissa! I’m glad you love the recipe! Thanks for sharing 🙂
Just made this dish was delicious, only tweak I used half the sesame oil wife is not too much a fan. Secondly the teen wanted Lomein so I tossed in the vermicelli noodles in too at the end.
Thanks Natasha you rock girl!!
You’re welcome Joaquin! I’m glad you love the recipe! Thanks for sharing your great review with other readers!
I made this about it was amazing! My family loved it as well. My husband and I aren’t big fans of broccoli but we both ate the broccoli in this. Best stir fry I have ever had.
That is so wonderful to hear! Thank you for the amazing review! 🙂
Love this recipe! Thank you so much Natasha. Just tried it out and it’s delicious 😊. Could you post a recipe on how to make Asian rice alongside this?
I’m so glad you loved it!! We usually just serve it with fluffy white rice but if I come up with something great, I will be sure to share it 🙂
Tasty! I made this once before and it didn’t turn out well. I have since learned to pay a tad more attention to the directions 😉 the chicken was tender and veggies were drenched in yummy sauce. I used frozen veggies and it still turned out great, maybe a tad watery but still very good. We all had a second helping. Oh and it was great paired with buckwheat.
I’m glad you enjoy the recipe! Thanks for sharing your review with other readers Inga!
Yummy! We loved this quick and easy midweek dinner, thank you.
You’re welcome! I’m glad to hear everyone enjoys it! Thanks for sharing!
Made this tonight and it was a hit my hubby and the kids loved it. I didn’t have ginger so I left it out and still tasted great I also added cabbage, carrot, capsicum and zucchini. It is definitely the best stir fry I have made thank you for sharing this recipe.👌
You’re welcome Kelly! I’m glad to hear the whole family loves this recipe! Thanks for sharing your excellent review !:D
Okay, I read through the directions again and figured it out. The dish was delicious! I had a couple of unexpected guests so I needed something quick and easy and it fit the bill. Everyone loved it. Will make again.
Didn’t have fresh ginger so I used powdered. Also added it and turmeric to the flour. Plus, threw in about 1/3 c. of orange juice that was going to expire. Oh, and used scallion + shallot for the onion. That’s why this recipe is perfect!
Awesome! I’m glad to hear you enjoy the recipe Kerry! Thanks for sharing your review with other readers!
This looks great, but I’m confused about the amount of flour. Step one says to coat chicken in 1/4 cup flour, then for the sauce it says use the remaining flour, but the ingredient list says just 1/4 cup. So, how much flour goes in the sauce?
Hi Kerry, sorry that wasn’t super clear. I clarified in the recipe but I meant the remaining flour that was used to coat the chicken. I just add the rest of the ingredients to the same bowl after coating and removing the chicken.
This is excellent ..I will make it again such a great flavor WOW!!!
I’m happy to hear you enjoy the recipe! Thanks for sharing your great review Gerdia!
Thank you so much for sharing this recipe, it is very tasty. I’ve made it several times and it’s always a hit! 😋
You’re welcome Patricia! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review!
Tried this and it was very good and filling.
Husband liked it also.
That’s great! I’m glad to hear you both love it! Thanks for sharing your great review Dianna!
Delicious dinner! We’ll have this one again. I used frozen broccoli and it was fine. Easy to make and so yummy!
Awesome, what a great review! Thanks for sharing Terri 😀
Made this tonight……absolutely sensational.
I’m happy to hear that Susan! Thanks for sharing your fantastic review!
Made this tonight for dinner. It is a keeper! I did not have ginger so added some tumeric. I also added Chinese noodles ( like ramen without the flavor pack) next time I may add some red pepper flakes to add some spice.
Yay, I’m glad you enjoy the recipe Mary Ann! Thanks for sharing 🙂
Please advise what could be sub for the white flour, need to make diabetic friendly.
Hi Judit, I haven’t tested it with anything different but you could probably use a good baking gluten free flour. I haven’t tested it with cornstarch either but that may also work to toss the chicken in cornstarch, I’m just not sure how much of the remaining cornstarch you would want to add because 1/4 cup would probably make the sauce too thick.
Absolutely delicious! Best stir fry recipe I have ever made. My husband loved it too. Highly recommend! This will definitely be in my regular rotation from now on. Thank you for sharing.
Wow, that’s so awesome to hear! Thank YOU for sharing your excellent review!
My family lo ves it. That sauce is amazing. Thank you for sharing.
My pleasure Victoria! I’m glad to hear your family loves it as much as mine does! Thanks for sharing 🙂
No need for flour, made chicken without it and I think it’s healthier and tastes amazing.
That’s a great alternative Polina! Thanks for sharing your suggestion with other readers!
Thanks so much for this recipe! My partner made it for dinner and loved the step by step recipe.. I loved the taste! It was like Chinese takeway, but healthy!
You’re welcome Mel! I’m happy to hear you both enjoy the recipe! Thanks for sharing 🙂
Crear receipt! My family loved it! Thanks from Buenos Aires!
My pleasure Maria! I’m happy to hear the family enjoys the recipe! 😀
Made this last night for supper, love it. The sauce is awesome, I used the sesame oil. Never had made stir fry before, easy recipe to follow. Would recommend this recipe for everyone.
I’m happy to hear that Debbie! Thanks for sharing your wonderful review!
Made this tonight. Didn’t add the honey because Im not fond of sweetness in my dinner dishes and my mushrooms weren’t any good. Made the dish with all other ingredients and it was absolutely amazing!! I will definitely be making this again.
I’m happy to hear that Natalie! Thanks for sharing your review!
It was so delicious! I skipped flour and it turned out very yummy. Planning on making it again next week!! Thank you 🙂
Polina, thank you for such a nice review and you are welcome 😀
Made this tonight using wild mushrooms along with store bought, didn’t measure anything, just winged it, and it was delicious. Will now live in favourite stir fry recipes.
I’m happy to hear the recipe has made regular rotation! Thanks for sharing George 🙂
Thanks for another delicious recipe Natasha!
You are welcome Amy, I’m glad you like the recipe 😀
Love this recipe. Have made it twice. Perfect balance of sweetness and healthy. Partner absolutely loved it! Thank you!
You’re welcome Bianca! I’m happy to hear you both love the recipe!
I just made this, and it’s delicious! Actually better than take out! It tastes fresher, for lack of a better word, because I put what I want in it.
What a great review Charlene! Thanks for much for sharing!!
Yummy and very easy recipe! Was very flavorful so I didn’t need to add any salt. Instead of rice I use some left over Linguini noodles I had. So good
That’s great to hear Joy! Thanks for sharing 🙂
I’ve made this twice before and I’m about to make it again. My husband said he wanted it this weekend. He loves it too. It’s a really good recipe. Thank you for posting it.
I’m so happy you both love it!! 🙂
I literally just made this on my lunch time, it is my most favourite stir fry dish E.V.E.R!! Thank you so much 🙂
You’re welcome Lilla! I’m very happy to hear how much you LOVE the recipe. 😀
We had this for dinner tonight. For my broccoli disliking family, I used roughly 7.5 cups of veggies (broccoli, carrot sticks, green and red bell pepper, mushrooms, baby bok choy and green onions). I followed the rest of the recipe, cutting 1 tablespoon of EVOO and 1 teaspoon of dark sesame oil. The sauce thickened up beautifully and I mixed some cooked Asian noodles into the pan before serving. We will have again and try with a bit of red chili oil for a kick. Thanks for the great recipe.
You’re welcome Stacia! Thank you for sharing 😀