Broccoli is a firm favourite in our house, so I make many, many dishes with it, including this one. Here, chicken and broccoli are cooked in a simple sauce made with chicken stock, ginger and garlic and thickened with cornflour. I love eating the broccoli stalks as well – they provide extra crunch and eating them helps to reduce food waste. Recipe adapted from Simply Speedy Chinese by Suzie Lee (Quadrille, £24) Photography by Uyen Luu.
Prep
5 min
Cook
15 min
Serves
2
Difficulty
Easy
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Ingredients
chicken thighs 250 g (chopped)
cornflour 2 tsp
oyster sauce 1 tbsp
sesame oil 1 tsp
broccoli ½ (chopped)
garlic cloves 1 (chopped)
ginger 1 tsp (chopped)
chicken stock cube 1 (crumbled)
Shaoxing rice wine 2 tsp
basmati microwave rice 250 g
Method
Marinate the chicken
Chop the chicken thighs into bite size pieces. Combine the chicken with half the cornflour, oyster sauce, sesame oil and salt and white pepper in a bowl and set aside to marinate for at least 5 minutes.
Prep the rest of the ingredients
Finely chop the garlic and ginger. Chop the broccoli into florets and cut the stalks into strips.
Bring a saucepan of water to the boil and blanch the broccoli for around 1 minute, then drain.
Cook the chicken
Heat a dash of vegetable oil in a wok or large frying pan over a high heat, add the marinated chicken and cook for 1–2 minutes on each side until lightly golden.
Take the chicken out of the wok and set aside. Do not clean the wok.
Make the sauce
Add the garlic and ginger to the wok and fry for 30–60 seconds until fragrant. Add the Shaoxing rice wine to deglaze the wok and cook for another minute.
Mix the rest of the cornflour with 200ml water. Add this with the crumbled chicken stock cube to the pan.
Return the chicken to the pan and let it simmer away for 8–10 minutes.
Add the broccoli and cook for a further 2 minutes. Cook the broccoli longer if you like it soft, or keep it crunchy by stopping after 2 minutes.
Cook the rice & Plate Up
Cook the microwave basmati rice according to the pack instructions, then plate up and enjoy!
