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Chinese-style chicken and broccoli recipe

Chinese-style chicken and broccoli recipe

51 ratings

Get two of your 5-a-day in this quick and easy stir-fry recipe with broccoli, chillies and sesame seeds. Make sure you get your fair share of veg; four florets (around 80g) counts as 1 of your 5-a-day. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 592 calories / serving
  • Freezable

Ingredients

  • 300g long-grain rice
  • 700g broccoli, cut into bite-sized florets
  • 2 tbsp light soy sauce​
  • 2 tbsp hoisin sauce
  • ½ lime, juiced​
  • 2 tsp clear honey
  • 1 tsp crushed chillies
  • 1 tbsp cornflour
  • ½ tsp ground white pepper
  • ½ chicken stock cube, made up to 200ml, left to cool
  • 1 tbsp sesame oil
  • 400g boneless chicken thighs, cut into 3cm pieces
  • 100g bunch spring onions, thinly sliced
  • 2 garlic cloves, finely chopped​
  • 6cm piece ginger, peeled and finely chopped
  • 1 tbsp sesame seeds
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    2505kj
    592kcal     30%

  • Fat

    18g 26%

  • Saturates

    4g 22%

  • Sugars

    8g 9%

  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 79.6g Protein 32.7g Fibre 8.4g

Method

  1. Cook the rice to pack instructions, then cover the pan to keep warm. Meanwhile, steam the broccoli for 6-8 mins until just tender. Whisk the soy, hoisin, lime juice, honey, chilli, cornflour, pepper and stock in a bowl, then set aside.

  2. Heat the sesame oil in a large frying pan until very hot. Sear the chicken for 1-2 mins, without moving, until lightly browned. Stir and cook for another 2-3 mins until browned on all sides and cooked through. Transfer to a plate.

  3. Set 2 tbsp spring onions aside and add the rest to the pan along with the garlic and ginger. Cook for  2 mins, stirring frequently, until fragrant and just softened.

  4. Reduce the heat to medium-low, stir in the soy sauce mixture, then cook for 2 mins to thicken. Add the cooked chicken and broccoli to the pan and gently coat in the sauce. Divide the rice between 4 plates; top with the chicken and broccoli. Scatter with the sesame seeds and reserved spring onions to serve.

Tip: Peel the raw stem to get to the tender, brighter centre and dice very finely (about 2mm). Transfer to a small bowl and drizzle over enough olive oil to coat, then season to taste with lemon juice, salt and pepper. Stir into salsas and salads or use to top toast for a delicious bruschetta.

Freezing and defrosting guidelines
Freeze without rice. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Broccoli recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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