Nice Crispy Chilli Chicken with Broccoli

 This looks absolutely delicious and I love that the chicken is crispy, while the broccoli stays tender crispy. Beautiful!

Nice Crispy Chilli Chicken with Broccoli

Prep Time: 5 mins 
Cook Time: 15 mins 
Total Time: 20 mins
Servings: 3 


  • 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


  1. 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.
  2.  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.
  3. 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. 
  4. 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.
  5. Fry for a 2-3 minutes, so it's warmed through but still crisp. Then remove the broccoli from the wok.
  6. Get full nstructions @

0 Response to "Nice Crispy Chilli Chicken with Broccoli"

Post a Comment