Crispy Chilli Chicken with Broccoli. Crunchy coated chicken in a hot, sweet and sour sauce – so so tasty!
Oh man I love this meal. It’s based on the crispy chilli beef recipe (Chris’ number one request at dinner time) that I got from the BBC Good Food website years ago (the recipe isn’t on the site anymore). 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.
I also make it with leftovers. 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!
Well we’re hopefully starting some building work and a kitchen remodel in May or June (squeeeeee!!), so I think the kitchen’s going to be a bit of a mess for a while (nothing new there!).
I’m hoping I’ll still have a hob to cook on, otherwise I might be posting microwave meals for a couple of months!!
Have a great weekend everyone xx
The Crispy Chilli Chicken with Broccoli Recipe:
Crispy Chilli Chicken with Broccoli - Sweet, Sour, Spicy and Delicious!
- 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
- 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 pan off the heat and add in the ginger and garlic (the garlic will burn if you have it on the heat), give it a stir for 30 seconds and then add the broccoli and chopped chilli to the pan.
- Straight away, mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the broccoli in the pan. Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little and the broccoli cooks through. Add the chicken back in, give it a stir and heat through for 1 minute, then add half the spring onions. Give it a quick stir and then serve with boiled rice. Garnish with the rest of the spring onions and more chopped chillies.
Nutrition info is for one serving of this recipe and does not include rice.
Tools used (fyi these are 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 me to keep Kitchen Sanctuary running x)
| Swift Spice Wok | Citrus Reamer |
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Camilla Hawkins says
Oh my this chicken looks so crispy and tasty I just want to dive into the picture and eat. Will have to put this on my to make list:-)
Sam | Ahead of Thyme says
I love chilli chicken!! This dish looks delicious!
Colleen says
This looks absolutely delicious and I love that the chicken is crispy, while the broccoli stays tender crisp. Beautiful!
Gloria @ Homemade & Yummy says
Yes us food bloggers certainly get our variety of great food (lucky us). I am not a fan of takeout….and this is the perfect example why. Making food at home is so much better.
Jenni says
Oh, this looks like such a great meal! I love how crispy and spicy the chicken is, and paired with broccoli! YUM! My husband would so love this for dinner.
Rachael says
Another of your recipes we absolutely love! Thanks so much for sharing them!
Louise says
Fab recipe and freezes well. Made double the quantity to save mid week cooking. Definitely a firm family favourite!
Nicky Corbishley says
Ooh I haven’t tried freezing this one. I’ll try that myself next time 😀
Leslie says
What kind of chilli does the recepe call for it only says red chilli? Also my chicken doesn’t look red like in the picture do I need to add chilli powder to it? Otherwise it tastes really good maybe I need to use a bit less lime it was lemony, but we love lime/lemon kids loved it. Thank you.
Nicky Corbishley says
Hi Leslie,
In the UK, the supermarkets sell fresh packets of regular chillies of a medium heat – they’re what I use most often. These are usually Fresno, Seranade or Serrano chillies.
When I cook this, the chicken is generally an orangey-brown. The longer the chicken cooks in the soy sauce mixture, the browner it will be. If you fry the chicken until golden, then only add it to the soy sauce mix at the end for a minute, it should be golden-ish colour.
Glad you and your children enjoyed the recipe 🙂
Paul says
Made this for my wife last night and she was in love… with the food. Definitely will make this a lot.
Nicky Corbishley says
Excellent! Thanks so much for letting me know how it went 🙂
recipesfromapantry says
I know exactly what you mean about eating new things all the time and the bliss when you just pull out an old favourite. Look forward to seeing more of your recipes wih Ovenpride.
Nicky Corbishley says
Absolutely! It’s like a comfy warm blanket sometimes isn’t it 🙂
Heidi Roberts says
This looks mouthwatering – a little less chilli for me but nevertheless delightful
Nicky Corbishley says
Thanks Heidi, glad you like it.
I sometimes make this without any chilli at all and it still tastes great 🙂