Chicken & Broccoli Stir Fry using a wok or frying pan.
No wok, no cry.
After 15 years of fairly regular use, my wok handle snapped off. The other one snapped off a few years ago. It is time for a new one, but I haven't come across one that's caught my attention – so in the meantime I'm making do with my trusty frying pan. It works perfectly well for a Chicken & Broccoli Stir Fry, and honestly, I'm not sure I've missed the wok at all.
This is an easy one-pan midweek meal for one, ready in about 20 minutes.
What You'll Need
- 1 chicken breast, cut into bite-sized pieces
- 1 tbsp plain flour, seasoned with salt and pepper
- A good handful of broccoli florets
- 1 small onion, sliced
- 2 garlic cloves, thinly sliced
- A thumb of fresh ginger, finely chopped
- Oil for frying
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp tomato ketchup
- 1 tsp brown sugar
- ½ tsp five spice
- A pinch of chilli flakes
- A grind of black pepper
- A splash of water to loosen
How to Make Chicken & Broccoli Stir Fry
Coat the chicken pieces in the seasoned flour. Heat oil in your frying pan until hot, then fry the chicken until golden and coloured on all sides. Remove and set aside.
In the same pan, fry the onion, ginger and garlic until softened and starting to colour. Add the broccoli florets and cook for a couple of minutes — you want a little bite left in them.
Mix the sauce ingredients together in a small bowl or jug. Add the chicken back to the pan, pour over the sauce and stir everything together. Cook for a couple of minutes until the chicken is cooked through and everything is well coated.
I've tried this with cauliflower florets as an alternative — it works well, but it doesn't beat the broccoli version.
This recipe is part of my easy chicken dinner ideas collection — a complete guide to cooking every cut, every style, from Casa Adora and the road.
Wonky photos, proper chicken, genuine adventures — The Flexible Chef.
