Crispy Chilli Chicken With Broccoli Recipes

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CRISPY CHILLI CHICKEN WITH BROCCOLI



Crispy Chilli Chicken with Broccoli image

Crispy Chilli Chicken with Broccoli. A quick Asian-style chicken stir fry, ready in 20 minutes! Including gluten free instructions.

Provided by Nicky Corbishley

Categories     Dinner

Time 20m

Number Of Ingredients 13

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)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 436 kcal, Carbohydrate 51 g, Protein 26 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 2174 mg, Fiber 6 g, Sugar 30 g, ServingSize 1 serving

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