Chinese Chicken and Broccoli

Charmaine Lu -
  • 700g broccoli florets
  • 2 tbsp each soy sauce and hoisin sauce
  • ½ lime, juice only
  • 2 tsp honey
  • 1 tsp chilli flake
  • 1 tbsp cornflour
  • ½ tsp white pepper
  • 200ml cold chicken stock
  • 1 tbsp sesame oil
  • 400g chicken thigh fillets, cut into 3cm chunks
  • 100g sliced spring onions
  • 2 chopped garlic cloves
  • 6cm piece of ginger, finely chopped
  • 1 tbsp sesame seeds
  • Steam the broccoli for 8 mins. Whisk the soy, lime juice, hoisin, honey, cornflour, chilli, pepper and stock in a bowl, and set aside. Heat the sesame oil in a wok and sear the chicken - without moving - for 2 mins until browned. Stir fry for 3 more mins until cooked through, then transfer to a plate. Add all but 2 tbsp of spring onions to the wok with the ginger and garlic and stir-fry for 2 mins.
  • Reduce the heat and stir in the soy sauce mixture. Cook for 2 mins to thicken, then tip in the cooked chicken and broccoli and gently stir to coat. Serve with steamed rice, scattered with sesame seeds and the reserved spring onions.
15 mins
4 serving