Spicy Stir-Fried Chicken and Broccoli

    Spicy Stir-Fried Chicken and Broccoli


    447 people made this

    A delicious chicken stir fry with fresh broccoli. Tossed in a spicy mix of hoisin sauce, chilli paste, soy sauce, ginger and chicken stock. Serve over hot rice.

    Serves: 4 

    • 300g broccoli florets
    • 1 tablespoon olive oil
    • 2 skinless, boneless chicken breast fillets, cut into strips
    • 1/2 bunch spring onions, sliced
    • 4 cloves garlic, thinly sliced
    • 1 tablespoon hoisin sauce
    • 3 teaspooons chilli paste
    • 3 teaspoons light soy sauce
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon dried red chilli flakes
    • 1/2 teaspoon salt
    • 1/2 teaspoon white pepper
    • 3 tablespoons chicken stock

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place broccoli in a steamer over boiling water then cover. Cook until tender but still firm, about 5 minutes.
    2. Heat the oil in a frying pan or wok, stir-fry the chicken, spring onions and garlic over high heat until the chicken changes colour and juices run clear.
    3. Stir the hoisin sauce, chilli paste and soy sauce into the frying pan. Season with ginger, chilli flakes, salt and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

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    Reviews (5)


    Altered ingredient amounts. Needs twice the sauce for best flavour and to coat the chicken and broccoli sufficiently. Add some peanuts or cashews for crunch. Also good with basmati rice. - 29 Sep 2008


    Used different ingredients. We thought it was a great recipe! I made some alterations: we marinated the chicken in soy sauce/garlic/ginger/splenda, I also made extra sauce, adding a bit more hoisin sauce and added some splenda to the recipe to make it a bit more sweet to ward of some of the heat from the spices. I skipped out on the salt in the recipe... I found that this recipe was already on the salty side, so I also used low-sodium chicken stock. This is now a family favourite! It's also great with sticky rice. - 29 Sep 2008


    Used different ingredients. This was a very adaptable recipe! We aren't big on really spicy food so I left out the chilli paste and cut the crushed red capsicum to 1/8 tsp. I could still taste some 'heat' which was just perfect for my family. Didn't have any hoisin sauce so I added 1 tbl brown sugar as others mentioned. It wasn't sweet tasting at all but was delicious. I think there was a misprint in the recipe on the garlic so I only used 4 cloves. I also added celery, green capsicums, mushrooms, and slightly steamed carrots. I also added 250g of al dente spaghetti so I increased the chicken stock to 2/3 cup and mixed in 1 tbl of cornflour to it to thicken the sauce a bit before adding the cooked spaghetti. Just what I was looking for. Loved the ginger in it. - 29 Sep 2008

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