Crispy Chilli Chicken with Broccoli. A quick Asian-style chicken stir fry, ready in 20 minutes! Including gluten free instructions.
Side on shot of crispy chicken with broccoli and rice in a bowl with blue background. Further bowl in backround.

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.

First coat the chicken in seasoned cornflour (cornstarch):Chicken pieces in a bowl with seasoned cornflour

Fry in hot oil in a wok until crispy.Chicken coated in cornflour, frying in a wok

Then remove from the wok.Fried chicken pieces in a bowl lined with kitchen paper

Add garlic and ginger to the wok:garlic and ginger frying in a wok

Followed by broccoli and chillies (chillies are optional – if you don’t like it hot, leave them out).close up of broccoli frying in a work

Meanwhile make the sauce with lime juice, soy sauce and sugar. You can make this recipe gluten free by replacing the soy sauce with tamari (see further tip in the recipe card)lime juice being squeezed into a bowl. Further ingredients on work surface.

Remove the broccoli from the pan and add in the sauce. Let it bubble for a few minutes until reduced and syrupy.Asian style sauce simmering in wok

Then add the broccoli and chicken back and stir.close up of asian crispy chicken and broccoli being stirred in a wok

Then serve with the rice that should just have finished cooking!

Crispy chicken with broccoli and rice in a bowl with blue background

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!

Fancy a super quick and easy desert after this quick and easy Crispy Chilli Chicken? then why not try my Caramel Chocolate Mug Cake or my PB&J Mug Cake.

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:

4.90 from 19 votes

Crispy Chilli Chicken with Broccoli

Crispy Chilli Chicken with Broccoli. A quick Asian-style chicken stir fry, ready in 20 minutes! Including gluten free instructions.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 people
Course: Dinner
Cuisine: Asian


  • 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

To Serve:

  • small bunch spring onions/scallions chopped
  • boiled rice for serving
  • chopped red chilli discard the seeds if you don’t like it too hot
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • 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.


Calories: 436kcal | Carbohydrates: 51g | Protein: 26g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 2174mg | Potassium: 1189mg | Fiber: 6g | Sugar: 30g | Vitamin A: 1825IU | Vitamin C: 217.7mg | Calcium: 140mg | Iron: 3.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tools used

Swift Spice Wok Citrus Reamer
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. Here’s one of the old photos (not sure which ones I like best!):
Crispy Chilli Chicken with Brocolli - Sweet, Sour, Spicy and Delicious!

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Caroline says:

    5 stars
    Love this!!!!! I put a little Chinese five spice on the chicken as well as seasoned cornflour! I put chopped nuts, chopped coriander, chopped spring onions, lime juice and a little sweet chilli sauce in the boiled rice. Definitely recommend this!!!

  2. Annabelle says:

    5 stars
    Would it work with pork shoulder steaks prepared the same way?

  3. Luz says:

    5 stars
    Easy to follow and delicious outcome. Good for a weeknight dinner.

  4. Olivia says:

    5 stars
    I made this last weekend and it was very tasty. I reheated some for my lunch the next day and it was still surprisingly crispy. Just to clarify, in the ingredients list it says to use caster sugar but in the video it says to use golden caster sugar, which one is supposed to be used?

  5. ivy says:

    i tried this using chicken drumsticks ( coz chix breasts was not available😅) but it turned out really great! super delicious. actually i cooked this recipe twice♥️
    thanks a bunch for sharing this recipe✨

  6. linda Fairhead says:

    5 stars
    So good and so easy. Thank you guys, you smashed it again 👏 🙌

  7. john wilson says:

    5 stars
    This was absolutely fantastic. Very easy to make and is now going to be one of our regular meals. Sprinkling the spring onions and a little extra chilli on top is a must.

    1. Chris Corbishley says:

      Thanks John,

      Really pleased that you enjoyed the recipe 🙂

      Chris & Nicky

  8. john W says:

    cooking this tonight

    1. Chris Corbishley says:

      Great Stuff John 🙂

      Please let us know how you get on with the recipe


      Chris & Nicky

  9. John Schmidt says:

    We enjoy your recipes and videos. My question is what is Caster sugar?