My Crispy Chicken with Broccoli is a quick Asian-style chicken stir fry, ready in 20 minutes! its a tried and tested family favourite and i’m including gluten free instructions.
Oh man I love making Asian recipes this meal is no exception. This chicken and broccoli recipe is 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 so its a tried and tested family favourite.
This Chicken and Broccoli Stir Fry is Super quick to prepare and easily made gluten free too. I put the rice on cook first, then everything else is cooked and ready by the time the rice has finished cooking.
Any other recipes that are nice with broccoli?
I really love cooking with broccoli but i do know some people think it tastes bitter. Here are some of my favourite recipes (along with this one) that really give brocolli a lift:
- Mongolian Beef
- Crispy Chilli Beef. This is one of Chris’s all time favourites
- Spicy Ginger Beef Stir Fry
- Sticky Chicken Stir Fry < super quick dinner!
- Sheet Pan Honey Mustard Chicken
Back to the Chicken and Broccoli recipe, You want to serve with boiled 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 other takeaway favourites:
- Crispy Sesame Chicken, its one of the most popular recipes on the blog.
- Or another takeaway favourite Sweet and Sour Chicken
- Kung Pao Chicken
- Orange Chicken
- Sticky Chinese Pork Belly
- Fried Rice – goes well with all of the above 🙂
The Crispy Chicken with Broccoli Recipe:
Crispy Chilli Chicken with Broccoli
- 3 tbsp vegetable oil
- Pinch of 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
- Juice of 2 limes
- 6 tbsp dark soy sauce (Use tamari for gluten free)*
- 6 tbsp caster sugar
- 1 red chilli – chopped discard the seeds if you don’t like it too hot
- Small bunch spring onions/scallions chopped
- Boiled rice for serving
- 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.
- 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 in a bowl lined with kitchen roll to soak up excess fat.
- There should still be left some oil 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.
- 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.
- 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.
*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||Citrus Reamer|
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
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. Updated in Nov 2019 with additional tips and for housekeeping.