Stir Fried Broccoli Chicken

Stir Fried Broccoli Chicken


39 people made this

This is a simple stir fry with two main ingredients, chicken and broccoli, the dish then comes together with fresh herbs and spices in a coconut milk sauce.

Zoë Harpham

Serves: 4 

  • 1 lime
  • 1 (140ml) tin coconut milk
  • 1 tablespoon soy sauce
  • 1 1/2cm piece fresh ginger, peeled and finely diced
  • 1 tablespoon light brown sugar
  • 1 teaspoon cornflour
  • 1/2 teaspoon green curry paste, optional
  • 2 tablespoons vegetable oil
  • 1 onion, halved and sliced
  • 6 garlic cloves, crushed
  • 1 head broccoli, cut into small florets, stalks thinly sliced
  • 250g button mushrooms, halved
  • 3 small chicken breast fillets or thigh fillets, cut into thin strips
  • 1/4 cup finely sliced fresh basil

Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

  1. Grate the zest of the lime and squeeze 1 tablespoon of the juice into a small bowl. Add the coconut milk, soy sauce, ginger, sugar, cornflour and if you are using it, the curry paste then mix together. Set aside.
  2. Heat 1 tablespoon of the oil in a wok or large frying pan over a high heat. Add the onion and garlic and stir fry for 2 minutes until slightly softened. Add the broccoli florets and stalks then the mushrooms and continue to stir fry for a further 2 minutes. Transfer to a bowl.
  3. Heat the remaining oil in the wok. Add the chicken and stir fry for 2 minutes until light golden. Add the coconut milk mixture and return the vegetables to the wok then stir fry for 1 minute to thicken. Cover and simmer for 2 minutes, or until the chicken is cooked through and the vegetables are just tender. Sprinkle with the basil, toss together briefly and serve at once.

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Reviews (2)


A great quick recipe, with low spicy heat (for those that don't like lots of heat) and full of natural fresh tastes! - 20 Nov 2011


tried this yesterday, fresh flavors, really easy, two thumbs up - 16 Mar 2011

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