Crispy Chilli Chicken with Broccoli. A quick Asian-style chicken stir fry, ready in 20 minutes! Including gluten free instructions.
Oh man I love making Asian recipes this meal is no exception. It's based on my the crispy chilli beef recipe (Chris' number one request at dinner time). Today I'm changing it up a little with chicken for a slightly lighter version.
As a blogger, I create a lot of different recipes for Kitchen Sanctuary and for other websites too. That means we're usually eating something different at least 3 or 4 times a week.
This recipe (and the beef version) is one of those old favourites on my regular recipe rotation list for those days I don't have to cook up something new.
Super quick to prepare and easily made gluten free too.
I put the rice on first, then everything else is cooked and ready by the time the rice has finished cooking.
Then serve with the rice that should just have finished cooking!
You can also make this using leftover meat from other meals. If we have a roast dinner and there's leftover cooked chicken/beef/pork and even lamb, we cut it into thin slices and freeze, ready for making an even quicker version of this meal. One of my friends tested it out with prawns too, and it worked a treat!
If you love this recipe then you definitely need to try my Crispy Sesame Chicken, its one of the most popular recipes on the blog.
The Crispy Chilli Chicken with Broccoli Recipe:
Crispy Chilli Chicken with Broccoli
- 3 tbsp vegetable oil
- pinch salt and pepper
- 2 tbsp cornflour/cornstarch
- 2 chicken breasts - cut into thin strips
- 1 thumb-sized piece of ginger - peeled and finely chopped/grated
- 3 garlic cloves - peeled and finely chopped/crushed
- 1 large head of broccoli - cut into small florets
- 1 red chilli - chopped, discard the seeds if you don’t like it too hot
- juice of 2 limes
- 6 tbsp dark soy sauce - (Use tamari for gluten-free)*
- 6 tbsp caster sugar
- small bunch spring onions/scallions - chopped
- boiled rice - for serving
- chopped red chilli - discard the seeds if you don’t like it too hot
- Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour and toss the chicken strips in the cornflour until completely coated.3 tbsp vegetable oil, pinch salt and pepper, 2 tbsp cornflour/cornstarch, 2 chicken breasts
- When the oil is hot, tip the chicken in and fry until golden brown and crispy. You may need to do this in two batches. Using a slotted spoon, remove the chicken from the pan and place it in a bowl lined with kitchen roll to soak up excess fat.
- There should still be some oil left in the pan at this point. You need about 1 tbsp, so carefully discard some if you have more than that.
- Take the wok off the heat or turn it down very low and add in the ginger and garlic (the garlic will burn if you have it on a high heat), give it a stir for 30 seconds and then add the broccoli and chopped chilli to the pan.1 thumb-sized piece of ginger, 3 garlic cloves, 1 large head of broccoli, 1 red chilli
- Fry for a 2-3 minutes, so it's warmed through but still crisp. Then remove the broccoli from the wok.
- Mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the wok.juice of 2 limes, 6 tbsp dark soy sauce, 6 tbsp caster sugar
- Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce and thicken (see note below if using tamari).
- Add the chicken and broccoli back in, give it a stir and heat through for 1 minute, then serve with boiled rice. Garnish with the spring onions and more chopped chillies.small bunch spring onions/scallions, boiled rice, chopped red chilli
*Can I make it gluten free?Yes, replace the soy sauce with tamari. You may have to stir in a little cornflour/ cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) whilst the sauce is bubbling to help thicken it, as using tamari produces a thinner sauce. .
Can I make it ahead?This recipe works best when made and served right away. Freezing/chilling then reheating means the chicken won't be crispy.
However, it does still taste really good. So if you did want to freeze it, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until piping hot throughout. You can add a splash of water if it's a little dry. . Nutrition info is for one serving of this recipe and does not include rice.
|Swift Spice Wok
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Note: this recipe was first published in April 2016. Updated in July 2018 with new photos, additional tips, step-by-step photos and a recipe video. Here's one of the old photos (not sure which ones I like best!):