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.
First coat the chicken in seasoned cornflour (cornstarch):
Fry in hot oil in a wok until crispy.
Add garlic and ginger to the wok:
Followed by broccoli and chillies (chillies are optional - if you don't like it hot, leave them out).
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)
Remove the broccoli from the pan and add in the sauce. Let it bubble for a few minutes until reduced and syrupy.
Then add the broccoli and chicken back and stir.
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!
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:
Crispy Chilli Chicken with Broccoli
Ingredients
- 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
INSTRUCTIONS
- 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
Video
✎ Notes
*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.
Nutrition
Tools used
Swift Spice Wok | Citrus Reamer |
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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!):
Lisa Dimaline says
This sounds delicious 😋 will definitely be trying it am not a cook 👩🍳 but sounds easy for even me to follow!
Lisa
https://TVAddict2017.blog
Danielle says
OMG this looks SO delicious! I love your step by step instructions, and that sauce just sounds amazing. I can't wait to get my wok out and start some stir frying!
Susan says
LOVE YOUR ASIAN RECIPES! THE ORANGE FLAVORED CHICKEN IS MY NEW FAVORITE RECIPE. I USE ANISE SEEDS INSTEAD OF WHOLE ANISE. LOVE IT
Maria says
This looks like the perfect weeknight meal... I am pinning to try.
It's always fun to go back and redo some of the pictures... that being said, I think your photography is amazing!
Thanks for sharing ♥
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 🙂